New Waldorf Salad

Photo: Raymond Hom
Prep Time:
20 mins
Total Time:
45 mins

Chopped apples and celery with walnuts defined the 19th-century original. Grapes (roasted in this version) were a 20th-century add-on. To lighten things up, fresh greens are tossed in, and a lemon vinaigrette replaces the mayonnaise dressing.


For the roasted grapes

  • 1 ½ pounds red seedless grapes

  • 1 tablespoon confectioners' sugar

  • 1 tablespoon extra-virgin olive oil

For the dressing

  • 1 tablespoon minced shallot

  • 1 tablespoon white-wine vinegar

  • ½ teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice

  • ¼ teaspoon ground cumin

  • ¼ cup extra-virgin olive oil

  • Coarse salt and freshly ground pepper

For the salad

  • 2 celery stalks, thinly sliced crosswise, plus ½ cup leaves

  • 1 head frisee, trimmed

  • 1 Honeycrisp apple, thinly sliced

  • ½ cup walnuts, toasted


  1. Roast the grapes: Preheat oven to 350 degrees. Toss grapes with sugar and oil. Roast on a rimmed baking sheet until just starting to wrinkle and burst, 25 to 30 minutes. Let cool.

  2. Meanwhile, make the dressing: Combine shallot, vinegar, lemon zest and juice, and cumin in a bowl. Gradually whisk in oil. Season with salt and pepper.

  3. Make the salad: toss grapes (without pan juices) with sliced celery and leaves, frisee, apple, and walnuts. Drizzle salad with dressing, and toss to coat.

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