A popular entertaining dish, the Waldorf Salad was first created in the late nineteenth century by the maître d’ of New York’s famed Waldorf Hotel. I always make sure to grab a helping when I see it on the buffet line at a luncheon.
- Yield: 4 Servings
- Preparation Time: 10 Minutes
- Cooking Time: 1 Hour
- 2 tablespoons unsalted butter
- 2 tablespoons light brown sugar
- ½ cup pecans
- 2 red apples, cored and cut into chunks
- 2 celery stalks, thinly sliced
- 1 cup red seedless grapes, cut in half
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- Large lettuce leaves, for serving
How to Make It
- To make the candied pecans, melt the butter and brown sugar over medium heat. Once melted, add the pecans. Stir for 1 to 2 minutes, until coated. Transfer the pecans to a parchment paper–lined baking sheet to cool. Use a fork to separate the pecans.
- In a medium bowl, combine the apples, celery, grapes, and candied pecans.
- Fold in the mayonnaise and sour cream. Chill for 1 hour.
- Line a platter or bowl with the lettuce leaves and top with the salad mixture.