Waldorf Schnitzel Recipe

Prepare walnuts

Toast the walnuts in a dry skillet over medium heat for 3–4 minutes, stirring or shaking the pan frequently, until fragrant and slightly darker. Transfer to a plate to cool, then roughly chop if large.

Prepare produce

Trim and thinly slice the celery. Core and dice the apples into 1/2-inch pieces (leave the skin on for color and texture). Halve the grapes. Thinly slice the red onion if using. Tear the lettuce into bite-sized pieces and place in a large mixing bowl.

Combine base ingredients

Add the cooled, chopped walnuts, sliced celery, diced apples, halved grapes, and sliced red onion to the bowl with the lettuce. Toss gently to combine and distribute evenly.

In a small bowl or jar, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, honey, salt, and black pepper until smooth and emulsified. Taste and adjust seasoning: add more lemon for brightness, honey for sweetness, or salt to taste.

If you prefer a thinner dressing, whisk in 1–2 teaspoons of cold water until desired consistency is reached.

Pour about three-quarters of the dressing over the salad mixture and toss gently to coat. Reserve the remaining dressing to serve on the side or add more to taste.

Toast breadcrumbs (optional)

If using toasted breadcrumbs for extra crunch (to evoke the 'schnitzel' element), heat 1 tablespoon olive oil in a small skillet over medium heat. Add the breadcrumbs and cook, stirring frequently, until golden brown and crisp (2–4 minutes). Remove from heat and let cool.

Garnish and serve: Sprinkle the toasted breadcrumbs and chopped parsley over the tossed salad. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. Serve immediately so the breadcrumbs remain crisp.