Waldorf salad with curried mayonnaise dressing

Time 25 minutes
Yields Serves 6
Waldorf salad with curried mayonnaise dressing

In a medium bowl, mix together the mayonnaise, curry powder, ginger and 1 tablespoon plus 1 teaspoon of the lemon juice. Set aside.


Peel the apple and cut into 12 wedges. Cut away the core, and slice each wedge into thin crosswise slices. Toss in a large bowl with the remaining 1 teaspoon lemon juice. Add the walnuts, celery, fennel, raisins, endive, romaine, celery leaves, radishes, parsley and pepper. Toss together.


Shortly before serving toss the salad with the mayonnaise. Garnish with chives, and serve.

Adapted from “New Classic Family Dinners” by Mark Peel with Martha Rose Shulman.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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