Waldorf Salad, Argentine Holiday Style
The Waldorf salad as it is made for the Argentine holidays: green apple, celery, walnuts and that creamy, only faintly sweet dressing. Fresh, crunchy, 20 minutes of work plus 30 in the fridge — the counterweight to the heavy dishes of a Christmas and New Year table.
It is made on the same day. Unlike the russian salad, which improves overnight, here the apple loses its bite if it sits too long in the dressing.
Ingredients
- 3 green apples, Granny Smith type
- 3 tender celery sticks
- 100 g shelled walnuts
- 150 g mayonnaise
- 100 g pouring cream
- 1 tsp lemon juice
- Salt and white pepper
- Lettuce leaves to serve (optional)
- Grapes or raisins (optional, for the sweeter version)
Method
- 1
Cut the apples, skin on, into 1 cm cubes and sprinkle them straight away with the lemon juice so they do not brown.
- 2
Peel the strings off the celery with a vegetable peeler and cut it into fine half-moons.
- 3
Toast the walnuts for 3-4 minutes in a dry pan — it changes the flavour entirely — and chop them roughly, setting a few whole ones aside to decorate.
- 4
Mix the mayonnaise with the cream, salt and white pepper until combined: the cream loosens the dressing and softens it.
- 5
Bring the apple, the celery and the walnuts together with the dressing. Add halved grapes or raisins if you want the sweeter version.
- 6
Chill for at least 30 minutes and serve on lettuce leaves with the reserved walnuts. Make it the same day: the apple loses its crunch overnight.