One recipe where celery shines is a classic Waldorf Salad. Originally created by the maitre d’hotel of the Waldorf Hotel in New York City in 1893, the recipe contained only chopped apples, celery, and “good quality” mayonnaise. Grapes were the first addition that started to be added to the recipe. Sometime by the 1920s, walnuts had been added. Southern Waldorf Salad sticks to the classics and always toasts the walnuts or pecans. Of course, in the South, good quality mayonnaise would probably be Dukes, Blue Plate, or Bama. You could also use your grandmother’s homemade mayo recipe using pasteurized egg yolks. And it is served on lettuce leaves.
Nutritional information for celery
Classic Waldorf Salad
Makes 6 servings
Ingredients:
6 Tablespoons mayonnaise
1 Tablespoon fresh lemon juice
1/2 teaspoon kosher salt
Pinch of pepper
2 cups sweet and crisp diced apples, cored and chopped
1 cup thinly diced celery
1 cup seedless red grapes, halved
1 cup lightly toasted walnuts or pecans, roughly chopped
Lettuce leaves for serving
Instructions:
- For the dressing, in a medium-sized bowl, whisk together the mayonnaise, lemon juice, salt, and pepper until the mixture is smooth and well combined.
- For the salad, in a large mixing bowl, combine the chopped apples, celery, halved grapes, and chopped toasted walnuts or pecans.
- Pour the mayonnaise dressing over the apple mixture and stir gently to making sure all the ingredients are evenly coated.
- Cover the salad and refrigerate it for at least 30 minutes to an hour before serving, allowing the flavors to develop.
- Serve cold by spooning the finished salad onto fresh lettuce leaves.
Adapted from www.foodiecrush.com
