Waldorf Salad

Makes 4 servings

For the Salad:

2 large tart apples (like Granny Smith)
2 stalks celery

For the Mayonnaise Dressing:

1 egg yolk (see note below)
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons lemon juice
3/4 cup olive or canola oil

Optional Items for Serving/Garnish:

4 large apples
Boston or butterhead lettuce leaves, washed and dried

Peel apples and cut into 1/2-inch dice. Trim ends off celery and cut into 1/2-inch dice.
Place apples and celery in a medium bowl and set aside.

To make the mayonnaise, place the egg yolk, mustard, salt, pepper, and lemon juice in a large deep bowl. Whisk very briskly until the mixture starts to form bubbles, about 1–2 minutes. Slowly add the olive oil a few drops at a time, stirring constantly with the whisk. When it starts to thicken and emulsify, add the oil in a steady stream, still whisking vigorously until all the oil has been added.

Combine about 1/2 cup of mayonnaise (or to taste) with the apples and celery. Stir to coat.

For a fancy presentation, serve in apple cups. Using a paring knife, cut a circle around the stem end of 4 apples. Scoop out the center with a melon baller or small spoon so that each apple is a thin-walled cup. (The inside part of the apple can be strained through a sieve to remove any core or pits and used to make applesauce or pudding.)

If desired, cut the top edge of the apple cups into a zigzag pattern. Place the apple cups in cold water until ready to serve.

To serve, drain apple cups and wipe dry. Spoon Waldorf Salad into cups and place on Boston or butterhead lettuce leaves.

NOTE: To avoid the risk of salmonella, use pasteurized eggs.

Reprinted with permission from The Gilded Age Cookbook, Recipes and Stories from America’s Golden Era by Becky Libourel Diamond. Copyright © 2023. Waldorf Salad Photo by Heather Raub of FrontRoom Images