Traditional-ish Waldorf Salad

Waldorf salad is named for the New York hotel where is first appeared back in the late 1800s.   I found this recipe while searching for the perfect apple pie to make a few Friday Pie Days ago.  This particular version calls for heavy whipping cream instead of mayo or yogurt. Perfect for anyone with an egg allergy.

The first step before you get started is to chill a metal bowl and the beaters in the freezer.  This helps make the cream stiff when if comes time to beat it…

 

(Seriously resiting the urge to appease my inner 13 year old boy by saying, "That's what she said." Believe it or not, it's much harder than it should be.)

 

While the bowl is chilling, core and cut up 3 medium sized apples.

 

Peeling is optional but the pieces should be bite size.

 

In a separate bowl, chop about 1/2 cup of toasted walnuts and thinly slice 1/2 cups of celery.

 

Put the apples, celery and walnuts into a large bowl and set aside.

 

Part two if this recipe is the cream base.  Grab the chilled bowl and beaters from the freezer.

 

Pour in 1 cup of heavy whipping cream. The real stuff. There's nothing diet about good cooking.

 

Then add 2 tablespoons of lemon juice.

 

Seems counter intuitive to blend lemon juice with cream, but it lends itself to a little kick when all is said and done. I think kicks are good when it comes to cooking, n'est pas?

 

Finally add 1/2 teaspoon of ground pepper.  This recipe said to use white pepper but I didn’t have any so the black pepper was just fine.  Frankly, I’m not one to discriminate spices.  My palate is just not that developed to know better.

Grab the mixer and whip the mix until it’s stiff enough to form free standing peaks.

 

A thick solid mass. Usually only takes a few minutes.

 

 

Glop the whipped cream into the bowl of apples, walnuts, and celery.

 

And mix.

According to Jan, Julia Childs once said the best tool one can ever use for cooking is your hand.

 

Serve over a bib of lettuce.

 

Other variations include grapes, mint leaves, parsley, dried cranberries, pineapples, etc.  You can play around with different ingredients to add your signature.

… Aaaaaand that’s what she said.

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