3 large firm ripe apples, cored and 1 c coarsely chopped walnuts
cut into ½-inch pieces (about 4 1 c freshly made mayonnaise (recipe
cups) below), or substitute unsweetened
2 T strained fresh lemon juice bottled mayonnaise
3 medium-sized celery stalks, ½ c heavy cream
trimmed and cut into ¼-inch 1 or 2 heads Boston or bibb lettuce,
dice (about 2 cups) separated into leaves, washed,
½ tsp dry mustard patted dry and chilled
1 tsp salt
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Combine the apples and lemon juice in a deep bowl and turn the apple
pieces about gently with a spoon to moisten them evenly. Stir in the celery
and walnuts. Then, in another bowl, mix the mayonnaise and cream and, when
the mixture is smooth, pour it over the apples. Toss all the ingredients
together gently but thoroughly.Shape the lettuce leaves into cups on 6 orm 8 chilled individual serving plates. Mound the Waldorf Salad in the cups, dividing it evenly among them. Serve at once. Serves 6 to 8.
3 egg yolks, at room temperature 1/8 tsp ground white pepper
1 to 3 tsp strained fresh lemon 1½ c vegetable or olive oil or
juice a combination of both
½ tsp dry mustard 2 T boiling water (optional)
½ tsp salt
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Warm a small mixing bowl in hot water, dry it quickly but thoroughly, and
drop in the egg yolks. With a wire whisk or a rotary or electric beater,
beat the yolks vigorously for about 2 minutes, until they thicken and cling
to the beater when it is lifted from the bowl. Stir in 1 tsp of the lemon
juice, the mustard, salt and white pepper.Beat in ½ c of the oil, ½ tsp at a time; make sure each addition is absorbed before adding more. By the time ½ c of the oil has been beaten in, the sauce should be the consistency of thick cream. Pour in the remaining oil in a thin stream, beating constantly. Taste for seasoning and add up to two more teaspoonfuls of lemon juice if desired.
To make the mayonnaise creamier and lessen the danger of separating, beat in the boiling water, 1 tablespoon at a time. Cover the mayonnaise tightly with foil or plastic wrap and refrigerate until ready to use. The mayonnaise can safely be kept in the refrigerator for up to one week. Makes about 2 cups.
