Tuesday, November 9, 2010

#258_ Waldorf Salad

Waldorf Salad

Here's one way to use up your Fall harvest or bumper crop of apples. It is super easy to make and goes well with any dish on any occasion.

According to Wikipedia, this salad was first created between 1893 and 1896 at the Waldorf Hotel in New York City (the precursor of the Waldorf-Astoria Hotel, which opened in 1931).

Oscar Tschirky, who was the Waldorf's maître d'hôtel is widely credited with creating the recipe. The original recipe did not contain nuts, but they had been added by the time the recipe appeared in the Rector Cook Book in 1928.

Here's my version of this salad:
1/2 cup chopped walnuts
1/2 cup celery, diced
1 cup seedless grapes, halved
3 medium size sweet apples such as Braeburn or Fuji

4 tbsp mayo (or more if prefer)
1 tbsp juice of lime or lemon
1 tsp sugar

1) Toast nuts in a preheated 350 degrees oven for about 8 minutes. Set aside to cool.
2) Make the dressing by whisking the lemon juice, mayo and sugar together
3) Wash, core and dice apples, tossing them into the dressing as you dice or slice them to prevent the apples from getting discolored
4) Mix in the grapes and and celery and stir lightly just to blend everything together.
5) Chill in the fridge for at least 2 hours before serving
6) Stir in the walnuts before serving

Notes from MaMely:
1) This recipe serves 2-3, but recipe can be doubled or tripled easily.
2) Raisins can be substituted for grapes or you can add both
3) Serve cold on bed of lettuce

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