- ¾ cup walnut or pecan halves* toasted (see directions below)
- ¼ cup sour cream
- 4 crisp apples such as Pippin, McIntosh or Rome
- 1 tablespoon Dijon mustard
- Juice of 1 lemon
- 1½ tablespoons honey
- 1 cup finely diced celery
- 1 teaspoon minced fresh mint
- ½ cup diced red bell pepper
- Salt and freshly ground pepper to taste
- 3 green onions including part of the tender green tops, finely chopped
- 1 to 2 heads Bibb lettuce
- Preheat oven to 200° F.. Spread the nuts on a baking sheet and bake until lightly toasted, 6-7 minutes. Coarsely chop and set aside. (*Cheaper to buy nut pieces, roast; easier too.)
- Peel, quarter and core the apples. Cut into ½–inch dice. Place in a bowl and toss with lemon juice. Add the celery, bell pepper,green onions and nuts. Stir to combine.
- In another bowl, combine the sour cream, mustard, honey and mint. Whisk together until well blended, and season with salt and pepper.
- Separate the lettuce leaves and use only the crisp inner leaves; reserve the large outer leaves for another use. Arrange lettuce leaves around the rim of a serving plate.Add the dressing to the apple mixture and mix well. Spoon salad into the center of the plate.
Oscar Tschirky, maitre d’ of the old Waldorf Astoria Hotel in New York City, created the originalrecipe for Waldorf Salad which consisted of equal amounts of chopped apples and celery, blended with mayonnaise. Later, walnuts were added, increasing the salad’s popularity, and over time it has been embellished with various ingredients to fit the tastes of the period. Pippin,McIntosh and Rome are all common to New England, where Waldorf Salad was born. They are slightly tart, juicy apples. In your own locale just substitute any apply you would enjoy eating fresh from the orchard; it will be perfect for this recipe. This recipe has been kitchen tested.