The Waldorf Salad was first created in 1896 at the Waldorf-Astoria Hotel in New York City. Oscar Tschirky was the Maître d’hôtel, and developed or inspired many of its dishes. In 1896 in appeared in The Cook Book by “Oscar of the Waldorf”. The original was just apples, celery and mayonnaise, it did not contain nuts. Today there is a few variations of this recipe, some include dates or raisins and citrus zest, or a yogurt dressing. This is my veganised version, using my much loved roasted grapes.
1 bunch black or red grapes about 400-500g roasted grapes
2 apples I like granny smith but any will work. Cut into matchstick, by hand or with a mandolin
2 celery sticks chopped
2 romaine hearts roughly chopped
125ml vegan mayonnaise, I like @followyourheart veganaise
125ml dairy free yogurt, I used almond milk yogurt.
1 tbsp. whole grain mustard
1 tsp English mustard
Zest and juice of half a lemon
Salt and pepper
Pre heat the oven to 180°C
Place the grapes on a lined baking tray and drizzle with a little neutral oil such as groundnut and rub over the grapes, place in the oven for about 20 minutes until starting to burst, the juices are releasing and they are soft.
After about 15 minutes place the walnuts on a lined tray and place them in an oven for 5 minutes to lightly toast.
When they are both ready remove from the oven and set aside.
Whisk together all the dressing ingredients and season to taste with salt pepper or a little more lemon juice.
Place the romaine, apple, and celery into a large bowl. Add the walnuts, lightly breaking them into large pieces as you go. Remove the grapes from the stalks and add them to the bowl. You can cut them in half is you prefer.
Drizzle over the dressing and lightly toss to coat.
Serve in one large bowl as a side salad or on individual plates.