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When we think of classic American cuisine, a handful of dishes stand out as iconic. One of them is the Waldorf Salad, a dish that’s been gracing tables for well over a century. Light yet satisfying, crisp yet creamy - it’s a recipe that has stood the test of time and continues to inspire chefs and home cooks alike. Can be made well in advance or for meal prep as it doesn't go soggy if kept in the fridge for a couple of days (just add any lettuce leaves just before serving).
The Waldorf Salad was first created in 1896 at the legendary Waldorf-Astoria Hotel in New York City. The maître d’hôtel, Oscar Tschirky, was known for his innovative palate and introduced the salad as part of a charity ball menu. Originally, it was made with just apples, celery, and mayonnaise.
Over time, the recipe evolved - walnuts were added in the 1920s, and later grapes became a popular addition. The beauty of the Waldorf Salad lies in its balance: the sweetness of fruit, the crunch of celery and nuts, and the creaminess of dressing. It’s fresh, elegant, and endlessly adaptable.
The Waldorf Salad is more than just a starter - it’s a symbol of classic refinement with room for creativity. As our palates shift toward lighter, healthier eating, this salad feels just as relevant today as it did in the Gilded Age.
And here’s where Opus extra virgin olive oil comes in. Traditionally, the dressing was heavy on mayonnaise. But by blending in a little Opus olive oil, you lighten the texture, add richness, and introduce a fruity, peppery note that elevates the entire dish.
Ingredients (serves 4):
2 crisp apples (Granny Smith or Braeburn), cored and diced
2 celery stalks, finely sliced
1 cup seedless grapes, halved
½ cup walnuts, lightly toasted
½ cup Greek yogurt (we like Fage Total 2% which is widely available in the UK)
2 tbsp Opus extra virgin olive oil
1 tsp Dijon mustard
1 tbsp lemon juice
1 tsp honey or maple syrup (optional)
Unprocessed sea salt and freshly cracked pepper to taste
Optional: 2 cups poached or rotisserie chicken
Optional: a handful of mixed green leaves such as red and white chicories and/or butterhead lettuce leaves for serving
Method:
In a small bowl, whisk together Greek yogurt, Opus olive oil, lemon juice, Dijon mustard, honey or maple syrup (if using), sea salt, and pepper until smooth and creamy.
In a larger bowl, toss apples, celery, grapes, chicken and walnuts.
Pour the dressing over the salad and mix gently to coat.
Serve on a bed of lettuce leaves or enjoy as it is - light, crunchy, and full of flavor.
The Waldorf Salad is all about freshness and contrast. By incorporating Opus extra virgin olive oil, you bring in:
A velvety richness that balances the sharpness of yogurt or mayonnaise.
A delicate, fruity aroma that complements apples and grapes.
An extra layer of nourishment, rich in antioxidants and heart-healthy fats.
It’s a small substitution that transforms a 19th-century classic into a 21st-century favourite.
The Waldorf Salad might have been born in the golden halls of the Waldorf-Astoria, but it has made its way into kitchens worldwide. With its versatility, it can be a refreshing side dish, a light lunch, or even a dinner party starter.
This cosy season, try reviving this classic with Opus olive oil - it’s tradition with a modern twist, and it just might become a staple in your kitchen.
