Curried Waldorf Salad with Green Grapes and Peanuts

From Cook's Country | April​/May 2009

Why this recipe works:

Over the years, this classic salad—created in 1893 at New York’s Waldorf Hotel by legendary maître d’hôtel Oscar Tschirky—has undergone many changes. While many recipes we tried for Waldorf salad called for diced Granny Smith apples, we preferred the salad when the tart Grannies were balanced… read more

Over the years, this classic salad—created in 1893 at New York’s Waldorf Hotel by legendary maître d’hôtel Oscar Tschirky—has undergone many changes. While many recipes we tried for Waldorf salad called for diced Granny Smith apples, we preferred the salad when the tart Grannies were balanced with sweet Braeburn or Gala apples. Instead of traditional raw walnuts, we used dry-roasted peanuts in this curried version. We also added seedless green grapes for sweetness in our Curried Waldorf Salad with Green Grapes and Peanuts.

Dressed with mayonnaise alone, the salad was gloppy and greasy. Adding lemon juice helped, but tasters preferred the flavor of cider vinegar, which subtly reinforced the taste of apple. We also whisked in peanut butter and curry powder for flavor and depth. A spoonful of honey and a healthy shake of salt and pepper helped unite the flavors.

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Serves 4 to 6

You can use reduced-fat mayonnaise here.

Ingredients

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