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The Waldorf salad is not only worthwhile in fine restaurants
There are classics that are wrongly forgotten. The Waldorf salad is such a case. Here and there it still earns its place on the buffet or as a subtle side dish in one of the rather finer restaurants. But at home? none. Just why?
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The Waldorf salad is a perfect accompaniment for the summer: apples, celery and celeriac, yoghurt, lemon juice – refreshing for every barbecue and a creative addition to the slice of bread in the evening. It’s healthy because celery is known to be low in calories, but high in vitamins A, B2, E and C, calcium and more.
The Waldorf salad must be prepared from fresh ingredients
The name came from the place where it was created: the New York Hotel Waldorf, which later became the Waldorf-Astoria. William Waldorf Astor opened it on the corner of Fifth Avenue and 33rd Street in 1893, and New York fans will notice by now: this is the address of the Empire State Building. The Waldorf Hotel had to give way in 1929 to accommodate the new skyscraper. It later reopened at its current location between Park Avenue and Lexington Avenue. The Waldorf salad was already available at the original location: the hotel’s restaurant manager, the legendary Swiss Oscar Tschirky, is said to have invented it in 1896.
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Recipe for Waldorf salad
The most important thing about a Waldorf salad: it has to be fresh and should contain good ingredients. Hazelnuts, as in some finished products, have no place in it, nor pineapple.
The ingredients (Serves four): about 20 red grapes (halved), celery stalk (chopped), celery head (chopped), 2 apples (chopped), handful of walnuts (halved), 150 milliliters mayonnaise, half a lemon, some Romaine lettuce leaves, some salt and freshly ground pepper.
The preparation: Mix the grapes, celery, apples and walnuts in the mayonnaise. Add a squeeze of lemon and season with salt and pepper to taste. Arrange the lettuce leaves in four bowls and drape the mixture over them. Finished!
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