Waldorf Salad
Top Rated Recipe
Key Details:
.png)
prep time: 20 minutes
.png)
Cook time: 0 minutes
.png)
Difficulty Level: Easy
.png)
Course: Salad
Cuisine: American
Key Ingredients:
Milk
Olive oil
Sour cream
Crushed walnuts
Green and black grapes
Apples
Celery
About Waldorf Salad
Table of Contents
This popular American salad is presented like a butterfly especially for children
Read More- Mayonnaise
- Milk 250 ml
- Olive oil 100 ml
- Salt to taste
Step 1. To make mayonnaise, take milk in a bowl, add olive oil gradually and whisk well. Add salt, pepper powder and lemon juice and whisk again.
Step 2. To make dressing, take ¼ cup mayonnaise in another bowl. Add sour cream, walnuts and parsley and whisk again.
Read MoreIngredients
- Mayonnaise
- Milk 250 ml
- Olive oil 100 ml
- Salt to taste
- Black pepper powder to taste
- Lemon juice 2 tbsps
- Dressing
- Mayonnaise ¼ cup
- Sour cream ¼ cup
- Walnuts, crushed 2 tbsps
- Fresh parsley, chopped 2 tbsps
- Salad
- Green grapes, sliced ½ cup
- Black grapes ½ cup
- Apples, chopped 2
- Fresh parsley, chopped 2 tbsps
- Garnish
- Iceberg lettuce leaves a few
- Apple slices a few
- Fresh celery sticks a few
- Black grapes a few
- Whole walnuts a few
How to Make Waldorf Salad (Stepwise Photos)
Method
- To make mayonnaise, take milk in a bowl, add olive oil gradually and whisk well. Add salt, pepper powder and lemon juice and whisk again.
- To make dressing, take ¼ cup mayonnaise in another bowl. Add sour cream, walnuts and parsley and whisk again.
- Take green and black grapes in a mixing bowl, add apples and celery and toss. Add dressing and mix.
- Spread iceberg lettuce leaves on a serving platter and place the salad on it in an oval shape.
- Place walnuts in the middle in a line and on either side of this arrange the apple slices overlapping each other. Use black grapes to make eyes and celery sticks to make antennas.
- Serve immediately.
Additional Tips and Tricks
Comments
No feedback Available
Leave a comment
Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
Comments
No feedback Available