Ambrosia Apples Cookbook – Deconstructed Waldorf Salad

It’s that time of year; we are marching into Spring. Warmer days are ahead, and we can’t think of anything better than a gourmet salad to celebrate!

This recipe for Deconstructed Waldorf Salad was created for the Ambrosia Lover’s Cookbook by Chef Dana Ewart. If you do not have a copy of this unique collection of recipes, you can receive your free copy by signing up for our Newsletter! Here is the link: CLICK HERE 

Deconstructed salads are a great way to change things up in your kitchen at home. Simply put – a salad that has not been tossed – could be the description of a deconstructed salad. However, we are sure you will agree that you can create a piece of art that delights your eyes and tastebuds when done the right way.

Deconstructed Waldorf Salad 
By Chef Dana Ewart



  • 2 Ambrosia apples 
  • 175 ml of walnut halves 
  • 60 ml of olive oil for walnuts 
  • Prosciutto 
  • 1/4 bunch of flat-leaf parsley 
  • 1 bunch of watercress 
  • 2 celery stalks 
  • 1 small celery root Aioli 
  • 1 egg yolk 
  • juice of 1/2 lemon 
  • 15 ml of grainy Dijon mustard 
  • 165 ml of grapeseed oil 
  • salt to taste 


  • 1 small shallot 
  • 35 ml of tarragon vinegar
  • 60 ml cup of good olive oil 
  • salt to taste



Place egg yolks in a bowl and mix with mustard. Slowly drip the grapeseed oil into the yolk/mustard mixture, whisking continuously. When emulsification has formed, speed up the addition of oil. Thin in alternating increments with the lemon juice to taste. Season to taste once desired consistency is reached with the oil and lemon juice. 


Finely dice the shallot and macerate in the tarragon vinegar while you make the aioli. Next, add the olive oil in a steady stream while whisking or stirring the shallot/vinegar mixture. Season to taste with salt. Warm 1/4 cup of olive oil over medium heat, add the walnuts and toss them in the warm oil until they are fragrant and toasted. Season with salt to taste. 


Dice and slice the apple, celery, and celery root; pick the parsley and watercress. Dress the plate with the aioli. Season these diced and sliced elements with vinaigrette and arrange them on the plate. Add prosciutto, walnuts, and a final drizzle of vinaigrette. 

Serves 4-6

To watch the video of Chef Dana creating this salad click HERE (link:


Ambrosia Apples