2tablespoonschopped fresh parsley, plus extra for garnish
Kosher salt and pepper, to taste
For serving: lettuce leaves (such as Bibb, Iceberg or arugula)
Instructions
PREPARE THE CANDIED WALNUTS:
Preheat oven to 375° F. Line a baking sheet with parchment paper.
In a small saucepan on the stovetop, combine sugar and water. Bring to a boil, whisking to dissolve the sugar. Remove from the heat, stir in the walnuts; toss to coat.
Spread the nuts on a single layer on the prepared baking sheet. Toast in the oven for about 8-10 minutes, or until fragrant and golden brown. Keep a close eye on them so that they don’t burn. While still warm, sprinkle the nuts with a little bit of kosher salt to taste. Set aside to cool completely (they will continue to harden as they cool).
ASSEMBLE THE SALAD:
In a large bowl toss together the apples and lemon juice. Add the grapes, celery, candied walnuts, mayonnaise and parsley. Toss to coat. Season with salt and pepper to taste.
Make a bed of lettuce on individual plates or on a larger platter. Top with the apple mixture and garnish with additional parsley.
Notes
Chicken or Turkey Waldorf Salad: add diced rotisserie chicken, poached chicken or grilled chicken to the salad. Leftover turkey is also a great choice to bulk up the dish and turn it into a satisfying main course.
Waldorf Cranberry Salad: stir sweetened dried cranberries into the salad instead of grapes for tart, chewy addition.
Add Marshmallows: swap out the grapes and replace them with miniature marshmallows. It will be like an ambrosia salad!
Instead of the celery, use shaved fennel for added flavor and crunch.
Raisins or other dried fruit like currants, diced dried apricots, dates or cherries would all be great in this recipe.
For more zesty, savory flavor, stir in some diced red onion. For a mild touch, use fresh chives or sliced green onion.
Replace some of the mayonnaise with plain Greek yogurt or sour cream for a tangy flavor.
Instead of the candied walnuts, use plain toasted walnuts. Other nuts are also great, such as pecans, almonds or hazelnuts.