The apple and celery salad debuted in New York at the Waldorf Astoria in 1893, and while the hotel’s been closed for conversion to condos, its eponymous salad lives on. Originally made with just apples, celery, and mayo and served on lettuce, “Waldorf salad” now appears on menus with ingredients ranging from grilled chicken to blue cheese.
Inspired by the simplicity of the original, this version uses readily available winter produce, a handful of pantry staples, and a simple vinaigrette enriched with a dollop of mayo. While you can stop there and still have a very tasty salad, a spicy salt blend meant for popcorn adds even more flavor.
Our friends at Diaspora worked with Portland’s own Jacobsen salt to produce turmeric popcorn seasoning, a combination of heirloom, single origin Indian turmeric and Sicilian sea salt with a bit of nutritional yeast for some extra umami. It’s really good on popcorn, but that’s not all.
Thinly slice a couple of apples, peeling optional. Do the same with a couple of celery stalks, preferably with some of the delicate leaves. Chop a shallot finely; chop a handful each of walnuts and parsley coarsely.
Combine everything in a bowl, and toss with a couple of tablespoons of Katz gravenstein apple cider vinegar, about the same amount of extra virgin olive oil, and a tablespoon of mayonnaise. Hold off on the salt since there’s some in the popcorn seasoning, so add it first, toss, and taste.