Waldorf Salad
A classic Waldorf salad featuring a light and creamy crème fraîche dressing blended with a delicate whisk of whipped cream, accented with lemon and salt. Tossed with crisp celery, cubed green apples, halved seedless grapes, and coarsely chopped walnuts. Chilled and garnished with extra celery leaves, grapes, walnuts, and freshly ground black pepper — perfect alongside poultry or game.
| Quantity | Unit | Name | |
|---|---|---|---|
| 1 | dl |
Heavy Cream
Whipping cream with at least 36% fat.
|
|
| 1 | tbsp |
Icing Sugar
|
|
| 2 | dl |
Creme Fraiche
|
|
| 1 | tbsp |
Lemon Juice
Use fresh lemon juice.
|
|
| 0.5 | tsp |
Salt
Use coarse salt.
|
|
| 300 | g |
Grapes
Use seedless green grapes.
|
|
| 4 | pc |
Celery
Use crisp celery stalks.
|
|
| 2 | pc |
Apple
Use tart green apples like Granny Smith.
|
|
| 75 | g |
Walnut
Kernels from whole walnuts.
|
|
| 0 | to taste |
Black Pepper
Freshly ground
|
-
1 Whip the cream and sugar.3m
In a bowl, whip 1 dl whipping cream together with 1 tbsp icing sugar until light foam forms.
-
2 Add crème fraîche, lemon juice, and salt.2m
Fold in 2 dl crème fraîche, 1 tbsp fresh lemon juice, and 0.5 tsp coarse salt gently until combined.
-
3 Prepare the fruits and nuts.5m
Halve the grapes. Slice the celery stalks thinly. Cut the apples into small cubes. Coarsely chop the walnut kernels.
-
4 Combine with dressing.2m
Gently fold grapes, celery, apples, and walnuts into the dressing until evenly coated.
-
5 Chill and garnish.30m
Cover the salad and refrigerate for at least 30 minutes. Transfer to a serving bowl and garnish with celery leaves, extra grapes, walnut pieces, and freshly ground black pepper.
Makes about 8 servings as a side (~150 g each), 5-6 as a starter, or 3-4 as a light lunch. You can make the dressing with equal parts crème fraîche 18% and 38%. If swapping crème fraîche for another cultured dairy (e.g., skyr), taste and adjust seasoning. Chill covered for at least 30 minutes so flavors meld.