Salad Recipes – Waldorf Salad
Waldorf was first served in 1896 at the Waldorf Hotel in New York City. Oscar Tschirky, who was the Waldorf’s maître d’hôtel had created amny of its signature dishes and is widely credited for creating this recipe.
Waldorf is tradionally a savoury type of a salad. Some health-conscious cooks use yogurt instead of mayonnaise for a slightly less fatty version. Typically, the apples used in a Waldorf Salad are red-skinned, although a lot of people opt for the green crispier Granny Smith ones instead.
For a deeper flavour skin is always left on, and the apples are cut julienne and the walnuts are usually cracked into pieces before being added to the mixture.
Waldorf salad tastes far more refreshing when cold. This makes it a popular inclusion in most summer time menus. Waldorf salad should be made only a few hours before consuming because they need to be well chilled or else you won’t enjoy the flavour, while at the same time maintaining the crispiness of the ingredients.
Ingredients:
Few lettuce leaves
4 No – Apples sliced
1/4 cup – Walnuts toast sliced
2 tbsp – Fresh cream
2/3 cup – Mayonnaise
3 stalks – Celery diced
Salt to taste
Method:
Mix together all the ingredients, except lettuce in a bowl. Cover and chill at least one hour.
Remove from refrigerator and stir well. Serve over a bed of lettuce.
Instead of appples you may choose to use pienapples and repalce mayo with thick yogurt.
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