How to Make The Beverly Hilton’s Modern Waldorf Salad

Try making the Beverly Hilton’s reinvented American classic

Troy N. Thompson, executive chef at the Beverly Hilton, is reinterpreting a classic American dish for Sunday’s Golden Globes. As part of a three-course meal that will be served at the awards ceremony, Thompson will present his Modern Waldorf Salad. Instead of mayonanaise, the salad will be dressed with a lemon emulsion.

Those of us watching at home can eat this salad, too, after following Thompson’s recipe.

Modern Waldorf Salad

(serves 4)


  • 1 Red Delicious and 1 Granny Smith apple, both julienned, 1/8-inch pieces
  • 8 red seedless grapes sliced
  • Baguette sliced very thin with extra-virgin olive oil, salt and pepper, and baked til crisp
  • 4 oz candied walnuts
  • 2 oz hearts of celery with leafs
  • Lemon emulsion
  • 8 inside small romaine leafs
  • Walnut oil (garnish)

Lemon emulsion

  • 2 oz fresh lemon juice (about 5 lemons)
  • 8 oz grapeseed oil
  • 1 oz agave syrup
  • Salt and pepper to taste
  • 2 tbsp pasteurized egg whites


  • In a chilled blender, add egg whites, lemon juice, agave; whip until frothy.
  • Slowly pour in the grapeseed oil until it begins to thicken; add salt and pepper to taste.


  • Place apple julienne, sliced grapes, hearts of celery in a bowl and toss with emulsion to cover; let sit.
  • Place one romaine leaf on the plate; spoon mixture on the leaf and on second romaine leaf; place on top.
  • Top with crushed candied walnuts.
  • Top with dollop of lemon emulsion.
  • Sprinkle walnut oil as garnish.
  • Place baked baguette crouton as garnish.