Waldorf Salad
By penny cranberry waldorf.
Waldorf salad. Tschirky a swiss immigrant who became known as oscar of the waldorf is credited with creating this piece of americana in 1893 a timeless dish whose popularity has spread far past the waldorfs exclusive doors and into home kitchens. Serve on salad greens. Sometimes due to ingredients on hand or just for a different taste i use different dried fruits. In this version of the classic waldorf salad a mayonnaise based dressing with a hint of sugar and lemon juice is stirred into diced apples celery walnuts and raisins.
Let me share my take on this classic american salad. First presented at the waldorf astoria hotel in 1893 this all american waldorf salad recipe includes chopped apples celery grapes and toasted walnuts in a mayonnaise dressing. Our best waldorf salad combines fresh celery granny smith apples seedless grapes and pecans to make a fruity light dish. Mix mayonnaise lemon juice and milk in medium bowl.
Add grapes apple celery and parsley and fold until just combined. Cool and break the nuts up into small pieces. Place apples celery and grapes in a medium bowl and toss with juice of half the lemon. 2 stir in apples celery and nuts.
Whisk the yogurt mayonnaise parsley. Creamy yet fresh savory yet sweet. Season with salt and pepper. Pour half of the dressing over the apple mixture tossing to combine.
Serve over greens drizzling remaining dressing over salad. Theres so many textures and flavors going on. Youd think it would be a jumbled mess but somehow it just works. Waldorf salad is a fan favorite that has earned its place on every lunch menu.
Love this basic waldorf salad. Millions who never visited the waldorf owe him a debt the new york times wrote in 1950 upon oscar tschirkys death. In another bowl whisk together yogurt mustard honey and juice of remaining half lemon. And nuts ie blueberries cherries cranberries pecans almonds etc and i have also used sour cream instead of plain yogurt.
Waldorf salad is a favorite around here particularly in the fall when apples and walnuts are in season. Preheat the oven to 350 degrees f. This fruity concoction was first made in waldorf astoria hotel in new york over a century ago and since then has become a staple in restaurants country clubs and southern homes.