Chicken irritates my partner. Despite this, every partnership involves some kind of compromise, and he like the flavor profile of this cordon bleu dish. The finicky eaters in your life, especially those who dislike chicken, are likely to love it. Serve with your choice of green vegetable and steaming rice.
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¾ cup mayonnaise
- ¼ cup creme fraiche
- ½ lemon, juiced
- 1 tablespoon finely chopped tarragon
- ½ teaspoon white sugar
- ¼ teaspoon salt
- 1 pinch freshly ground black pepper
- 1 pinch cayenne pepper
- 2 large crisp, sweet apples, cut into 1/2-inch cubes
- 1 cup cubed (1/4 inch) celery root, soaked briefly in cold water, drained well
- 1 cup quartered seedless green grapes
- ½ cup toasted walnut pieces
Instructions
- Whisk mayonnaise, creme fraiche, lemon juice, tarragon, sugar, salt, black pepper, and cayenne together in a bowl.
- Place apples, celery root, grapes, and walnut pieces in a large bowl. Toss with about 1/2 cup of dressing. Add more dressing until salad components are well coated but not swimming in dressing. You might not need all the dressing.
- Serve immediately or cover and refrigerate for up to 24 hours.
Nutrition Facts
| Calories | 547 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 5 g |
| Protein | 5 g |
| Saturated Fat | 10 g |
| Sodium | 427 mg |
| Sugars | 20 g |
| Fat | 49 g |
| Unsaturated Fat | 0 g |
Reviews
This salad is delicious! I have never tried Waldorf salad before and this one has me wishing I’d have made this recipe years ago! I used pink honey crisp apples, green grapes, and subbed out pecans for walnuts. Everything comes together very well, lots of different textures. The celery root is a nice touch, it has a uniquely satisfying texture with a very very very faint taste of celery. Thanks for the recipe!
This turned out wonderfully! Definitely will be added into the rotation.
I didn’t have any grapes or fresh tarragon, but I think it would have been even better with those. I usually have celery, not celeriac, so I might try that change, too. I made creme fraiche from Chef John’s directions, which made a delicious dressing, even if I add raisins or use celery stalks, this dressing is a must!!!
This is amazing! Thank you chef John for introducing me to celeriac! The tarragon and celeriac make this something special.
Made it! Loved it! Simple and refreshing.
Tasty with nice additions to the traditional recipe. While the celery root was not objectionable, I think the CRUNCH of celery adds a nicer contrast in a dish that’s largely about the contrasting textures of the ingredients.
Simple and fresh! Tasty combination of flavors and textures.
Salad turned out great. I added BBQed chicken breast and I didn’t have celery root so I used celery. I only wished that I had chopped everything smaller because I used it to stuff a hollowed out papaya. I was trying to emulate a dish that I had on Qantas Airline in 1980 on my way to Australia. My husband said it was a 10 so I gave it 5 stars.
Good! I had pecans instead of walnuts and regular celery (used a ton of that). Yes, it made more dressing than needed in this one salad. Plated bit of cole slaw greens under the waldorf blend, added romaine around the edges, and sliced rotisserie chicken on top. Yum!! Family loved it although they were critical at first.
This is an absolutely delicious salad. I used Envy apples for the time of year and i was outstanding! The celery root is important for texture though it doesn’t add much actual flavor. Be careful to not use all the dressing. You can even cut that recipe in half as I tossed about 2/3 of it. It’s delicious but you definitely don’t want to ruin this salad with too much dressing. The fruits stand alone. I will make this again.