A fruit salad has to be pretty darn good to actually get a name, and the venerable Waldorf salad is certainly worthy. Embellish this as you see fit, but I really like it best with just the four ingredients seen here. Things like dried cranberries can add a nice seasonal touch but, for me, the chewy fruit gets in the way of that addictive crunchy/crisp texture.
Ingredients
- mayonnaise: 0.75 cup
- crème fraiche: 0.25 cup
- lemon: 0.5 piece (juiced)
- tarragon: 1 Tbsp (finely chopped)
- white sugar: 0.5 tsp
- salt: 0.25 tsp
- pinch freshly ground black pepper: 1 piece
- pinch cayenne pepper: 1 piece
- crisp, sweet apples: 2 piece (cut into 1/2 inch cubes)
- celery root, soaked briefly in cold water, drained well: 1 cup (1/4 inch, cubed)
- quartered seedless green grapes: 1 cup
- walnut pieces: 0.5 cup (toasted)
Metric Conversion
Stages of cooking
-
Whisk mayonnaise, creme fraiche, lemon juice, tarragon, sugar, salt, black pepper, and cayenne together in a bowl.
-
Place apples, celery root, grapes, and walnut pieces in a large bowl. Toss with about 1/2 cup of dressing. Add more dressing until salad components are well coated but not swimming in dressing. You might not need all the dressing.
-
Serve immediately or cover and refrigerate for up to 24 hours.
