The original Waldorf salad (created in 1896 at the legendary Waldorf Astoria) contained only apples, celery and mayonnaise. As the dish grew in popularity, chopped walnuts became a standard embellishment. My version adds a touch of sugar and nutmeg for extra depth of flavor.
| 3 | cups | apples* |
| 2 | tablespoons | lemon juice |
| 2 | stalks | celery, chopped |
| 1/2 | cup | mayonnaise |
| 1 | tablespoon | sugar |
| 1/8 | teaspoon | ground nutmeg |
| 1 | cup | walnuts or pecans, chopped |
| * Use firm red eating apples such as Fuji. |
1. Core and rough chop the apples and place them in a medium bowl. Do not peel them.
2. Squeeze the juice of the lemon over the apples and toss to coat. (This will prevent browning.) Discard the lemon.
3. Chop the celery and add it to the apples.
4. Combine the mayonnaise, sugar, and nutmeg together in a small bowl. Add the dressing to the apples and celery and toss to coat.
5. Cover and refrigerate for at least 4–6 hours.
6. Remove from the refrigerator 20 minutes before serving and stir in the nuts.
