No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Crispy Waldorf Salad

Photograph by Anna Williams

  • Servings: 8
Crispy Waldorf Salad

Source: Christmas Vol. 4 2000


  • 1 cup pecan halves
  • 1 one-pound fennel bulb, trimmed
  • 2 tablespoons plus 1 teaspoon freshly squeezed lemon juice
  • 1 Granny Smith apple
  • 1 medium bunch seedless red grapes, halved (about 1 1/2 cups)
  • 4 stalks celery, strings removed, thinly sliced crosswise
  • 6 to 8 escarole leaves, stacked and cut crosswise into thin strips
  • 1/4 cup chopped fresh dill
  • 1/4 cup plain yogurt
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper


  1. Heat oven to 350 degrees. Spread pecans on a baking pan. Bake until golden and fragrant, 10 to 15 minutes. Cool on a wire rack. Halve pecans; set aside.

  2. Slice fennel bulb very thin using a mandoline or a sharp knife. Transfer to a large bowl; add 1 teaspoon lemon juice, and toss.

  3. Cut apple, with skin on, into thin wedges; add to fennel, and toss to combine. Add grapes, celery, escarole, and half the dill to bowl. Toss to combine. Salad may be made to this point up to 4 hours ahead.

  4. In a small bowl, combine remaining 2 tablespoons lemon juice, yogurt, olive oil, and salt and pepper to taste. Drizzle vinaigrette over the salad, using only as much as needed to lightly coat the salad. Transfer to a serving bowl; garnish with remaining dill and the pecans. Serve immediately.


Reviews (1)

  • Fava Bean 2 Jan, 2013

    This variation on a classic Waldorf salad is fabulous! The fennel and yogurt dressing were the perfect touch. The usual mayo dressing is always too heavy. And the escarole was sheer genius! Made this 2 days in a row.

Related Topics