Classic Waldorf Salad with Crème Fraîche Dressing
This classic Waldorf salad is fresh, crisp, and gently creamy, made with grated apple and celery root, chopped celery stalks, sweet dark purple grapes, and toasted walnuts. The crème fraîche dressing, lightly seasoned with Dijon mustard, lemon juice, sugar, and salt, ties everything together without overpowering the natural flavors. Served on a bed of lettuce, this salad is a timeless side dish that works beautifully alongside roasted meats, grilled dishes, or as part of a festive spread.
Equipment
- Mixing bowl
- Grater
- Cutting board
- Knife
- Small bowl
- Spoon or whisk
Ingredients
For the salad
- 1 cup (about 100 g) celery root (celeriac) peeled and grated
- 3-4 celery stalks (about 100 g / 1 cup), finely chopped
- 2 Granny Smith apples peeled and grated
- 1 cup (150 g) dark purple or red grapes halved
- ½ cup (50 g) walnuts
- 1 bunch Lettuce leaves frisée or similar for serving
For the crème fraîche dressing
- ½ cup 120 ml crème fraîche
- 1 tsp Dijon mustard
- 1-2 tsp lemon juice to taste
- 1-2 tsp sugar to taste
- ½ tsp Salt to taste
Instructions
Prepare the vegetables and fruit
- Peel and grate the celery root and apples. Finely chop the celery stalks and halve the grapes. Add everything to a large mixing bowl.
Toast the walnuts
- Lightly toast the walnuts in a dry pan over medium heat until fragrant. Let them cool completely and serve them separately, sprinkling over the salad just before serving so they stay crisp.
Make the dressing
- In a small bowl, whisk together the crème fraîche, Dijon mustard, lemon juice, sugar, and salt until smooth and balanced. Adjust seasoning to taste.
Combine
- Add the dressing to the salad and gently fold until everything is evenly coated.
Serve
- Arrange lettuce leaves on a serving platter or individual plates and spoon the Waldorf salad on top.
- Serve immediately, or chill briefly to allow the flavors to develop before serving.
Notes
Grating the celery root and apples gives the salad a delicate, cohesive texture.
This salad can be prepared a few hours ahead and stored in the refrigerator.
I often serve the salad with flat-leaf parsley.
Serve as a side dish with roasted meats, grilled steak, or as part of a holiday table.