Hairy Bikers Waldorf Salad Recipe

This Hairy Bikers Waldorf salad from British Classics tosses sliced apple, celery, red grapes and toasted walnuts in a homemade mayo. And it serves four in about 30 minutes at around 590 calories, with all of that richness coming from the mayo made fresh.

Si and Dave say they “treated ourselves to big bowls” of Waldorf salad at The Waldorf hotel in New York. And their version sticks close to the 1896 original by keeping it simple with just four core ingredients and no lettuce getting in the way.

The step that lifts this above a bought Waldorf is toasting the walnut halves in a dry frying pan for a few minutes before adding them. Since the heat releases the oils and deepens the flavour, toasted walnuts give the salad a warmth that cold raw ones never have.

Hairy Bikers Waldorf Salad Recipe

Author: Alex Saidani Cooking Method:No Cook Cuisine:British American Courses:Salad

Difficulty:BeginnerPrep time: 25 minutesCook time: 5 minutesRest time: minutesTotal time: 30 minutesServings:4 servingsCalories:590 kcal Best Season:Summer

Description

Si and Dave’s Waldorf salad from British Classics with a homemade mayo made from egg yolks and crème fraîche, tossed through sliced apple, celery, halved red grapes and toasted walnut halves.

Ingredients

For the Mayonnaise:

• 2 egg yolks
• 1 tbsp white wine vinegar
• 2 tsp Dijon mustard
• ½ tsp caster sugar
• ¼ tsp sea salt flakes
• 150ml sunflower oil
• 100ml crème fraîche
• Black pepper

For the Waldorf Salad:

• 65g shelled walnut halves
• 3 large celery sticks, finely sliced, leaves reserved
• 2 eating apples, quartered and finely sliced
• 250g seedless red grapes, halved
• About 2 tsp fresh lemon juice

Instructions

1. Make the mayo: Put the egg yolks, vinegar, mustard and sugar into a food processor or use a bowl and stick blender, then season with salt and pepper. Blend until smooth, then gradually add the sunflower oil with the motor running until thick. Add the crème fraîche and one to two tablespoons of cold water, then blend for a few seconds more until the mayo has a soft dropping consistency. Cover and chill.
2. Toast the walnuts: Place the walnut halves in a small dry frying pan over a medium-high heat for a few minutes, tossing regularly until nicely toasted and fragrant. Remove from the heat and leave to cool completely before adding to the salad.
3. Prep the salad: Add the sliced celery to a large bowl with the apples and halved grapes, then pour over the lemon juice and toss well so the apple slices do not brown.
4. Assemble: Mix the chilled mayonnaise into the fruit and celery, then fold in the toasted walnut halves and the reserved celery leaves. Serve straight away.

FAQs

Can I use shop-bought mayonnaise?

You can, and you will need about 250ml to dress the salad properly. But the homemade version is noticeably lighter because the crème fraîche thins it out into a soft coating rather than a heavy blanket, and that dropping consistency is what makes the salad feel fresh rather than claggy.

Si and Dave use the same homemade mayo technique in their potato salad from Perfect Pies, so if you make a batch you can dress two salads from the same base.

Can I serve this with grilled mackerel?

Si and Dave do exactly that in their Best of British series on BBC Food, where they grill eight mackerel fillets with olive oil, lemon and parsley for two to three minutes until the skin crisps. And the oily fish cuts through the rich mayo while the crispy skin adds a texture the salad does not have on its own.

Mackerel dries out fast so keep it under a high grill and do not walk away. Squeeze a wedge of lemon over the top before serving, which ties the fish back to the lemon juice already in the salad.

Why use red grapes instead of green?

Si and Dave use seedless red grapes which are sweeter and softer than green, and they burst more easily against the crisp apple and celery. The red skins also add colour that stands out against the white mayo, so the salad looks more interesting in the bowl.

Green grapes work fine if that is what you have, but they tend to be firmer and sharper. Halving them is important either way, since whole grapes roll off the fork and do not pick up any of the dressing.

How do I stop the apple going brown?

Si and Dave toss the sliced apples with about two teaspoons of fresh lemon juice straight after cutting, and that stops the browning completely. The acid reacts with the exposed flesh before oxygen can turn it brown, so you need to toss quickly rather than waiting.

Use an eating apple that holds its shape when sliced, like a Braeburn or Cox. Cooking apples go floury and fall apart in the mayo, while a crisp eating apple keeps its crunch even after dressing.

What goes well with Waldorf salad?

Si and Dave suggest this alongside grilled chicken or meat, and the cottage pie works well since the creamy salad contrasts the hot cheesy mash. For a bigger meal, the macaroni cheese also pairs well because the sharp apple and celery cut through the richness of the cheese sauce.

The homemade mayo makes this filling enough for a light lunch on its own at 590 calories, so it does not need much beside it.