A fresh take on Waldorf Salad
By Diane Rossen Worthington
Published: Saturday, Jan. 26, 2013, 9:00 p.m.
Waldorf Salad is a timeless dish. The story goes that maitre d'hotel Oscar Tschirky created the salad at New York's Waldorf-Astoria Hotel in 1896. Tschirky invented it on the spot in response to a customer request, tossing apples and celery with mayonnaise. Within a few years, his simple recipe had evolved with the addition of walnuts, grapes and a honey-sour cream dressing into what became the Classic Waldorf Salad.
Over the more than 100 years since, chefs have experimented with the ingredients, adding an array of flavors and textures. I like to think of the salad as a culinary canvas that invites creative adaptations.
While teaching a weekend of cooking classes, I was introduced to two versions of the acclaimed crunchy treat. Here are some tips to make these salads a hit:
•Sample the apples in advance to make sure they are crisp and delicious and not mealy.
• Don't cut up the apples until just before you're ready to serve, because they oxidize quickly and will turn dark.
Diane Rossen Worthington is the author of 20 cookbooks and a James Beard award-winning radio show host.
Classic Waldorf Salad
This is a bite of the past but not without contemporary updates such as using creme fraiche instead of sour cream and serving it inside a hollowed-out apple.
1½ tablespoon Dijon mustard
2 tablespoons honey
1 tablespoon creme fraiche
1 Granny Smith apple, peeled and diced small
1 Gala apple, peeled and diced small
¼ cup sliced grapes
2 Gala apples, tops removed and insides hollowed out
Put the mustard, honey and creme fraiche in a large mixing bowl. Mix well. Add the apples and grapes. Toss well. Spoon into apples and serve.
Makes 2 servings.
Wright's Waldorf Salad
This is a semi-classic edition from Wright's at the Arizona Biltmore in Phoenix, which serves classic favorites updated for today's tastes. Ingredients such as honey, sugar and walnut oil, and slicing the apples into matchstick size, reset the flavor and texture profile.
1 Granny Smith apple, peeled and sliced into matchsticks
1 Gala apple, peeled and sliced into matchsticks
½ cup peeled and diced celery root
6 candied walnut halves
¼ cup grapes, cut in half
¼ cup plain yogurt
1 tablespoon honey
1 tablespoon granulated sugar
2 tablespoons creme fraiche or sour cream
3 celery leaves, chopped
2 tablespoons walnut oil
Put the apples, celery root, walnuts and grapes in a large mixing bowl.
In a separate bowl, add the yogurt, honey, sugar, creme fraiche, celery leaves and walnut oil. Mix the dressing until well blended. Add to the apple mixture and toss well. Serve immediately.
Makes 2 servings.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Starkey: Steelers know when to say goodbye
- Analysis: Kesler remains on Penguins’ radar as Shero looks bring back ‘Big 3’ formula
- Pirates’ big risk with pitch-heavy draft focus might soon pay off
- With so many needs, Steelers can ill afford to miss in draft
- Ex-Colts executive Polian: Approach free agency with caution
- Penguins GM Shero’s deadline deals: Addition by subtraction
- IUP students have raucous early St. Patrick’s Day celebration
- Pitt rallies in final seconds of regulation en route to OT win at Clemson
- Greensburg bishop’s time at helm draws to a close
- Penguins minor league report: Defenseman Dumoulin optimistic for home stretch
- Democratic leaders endorse Wolf for Governor