Waldorf Salad
A little more than a century ago, Oscar Tschirky, the
maitre d’hotel (not the chef as many people believe) of New York City's
Waldorf-Astoria Hotel, created a exciting new salad using nothing more
than apples, celery, and mayonnaise when the kitchen ran out of salad
staples. The Waldorf salad was an instant success. While the original
version of this salad contained only 3 ingredients chopped walnuts became
an integral part of the recipe very shortly there after. Fans of the salad
have been tinkering with a variety of other variations on a theme for
years and the following recipes are perfect year around not just during
the High Holidays when we look to add apples to every menu we create.
There is a real debate as to the best apple to use in the Waldorf Salad.
Classic recipes seem to call for a Red Delicious. I prefer the Granny
Smith as the tart sweet flavor seems more intensely “apple” than any of
the other varieties I’ve used. That being said the following apple chart
can be used as a guide if you want to experiment with a new variety. NOTE:
Waldorf salad is usually served on top of a bed of lettuce.
Golden Delicious: Is an "all purpose" cooking apple that has a sweet
crisp flavor and retains its shape and rich, mellow flavor when baked or
cooked. Very good in fresh salads and freezes well.
Red Delicious: The quintessential eating apple. Sweet and firm it is
best eaten fresh or in salads. It does not cook well.
Fuji's spicy: crisp sweetness eating apple that
works well for baking or applesauce.
Gala: heart-shaped apples with yellow-orange skin with red striping.
Gala is a smaller apple and very sweet. Good in salads, baking and
applesauce.
Braeburn: A great blend of sweetness and tartness. Great for eating
fresh or in salads and a wonderful cooking apple. The tartness is really
evident when it’s baked and sautéed.
Jonagold: is a blend of Jonathan and Golden Delicious apples and is
great for eating fresh and for cooking.
Winesap: has a spicy almost wine-like flavor that makes it the cider
maker's first choice. Violet red in color, it's great as a snack and in
salads but does not cook well.
Mutsu, also called Crispin, is sweet, firm and crisp. It is good for
sauce, pies and fresh eating.
Rome: My favorite for baking. Its mild flavor grows richer when
baked or sautéed.
CLASSIC WALDORF SALAD (pareve)
A Note about Celery
1. Remove
and discard all side leaves and branches.
2. Holding celery stalk firmly under a heavy stream of water, brush
down both the inside and outside of the celery stalk with your finger
or a vegetable brush.
3. If a worm is spotted in the celery stalk, slit open celery stalk,
remove worm and wash thoroughly. |
2 cups apples chopped (I like Granny Smith or Red Delicious or a
combination of different tart apples)
1 tablespoon lemon juice
1 1/2 cup celery, chopped
|
1/2 cup mayonnaise
1/3 cup raisins
1/2 cup walnuts |
In a bowl combine the chopped apples with the lemon juice and toss to
coat. Add the celery, mayonnaise raisins and walnuts. Toss to coat. Cover
for at least 1 hour and serve. Serves 4. This recipe can be doubled or
tripled.
WALDORF AMBROISA SALAD (pareve)
2 cups mandarin orange segments, drained
3 cups miniature marshmallows
2 cups apples, unpeeled and diced
1 cup seedless green grape halves |
1 20 oz. can pineapple tidbits, drained
3/4 cup walnuts, chopped
4 cups nondairy whipped topping
1 cup coconut, toasted
|
In a large bowl, combine the marshmallows, apples, grapes and
pineapples. Add the mandarin oranges and walnuts and mix well. Fold in
whipped topping. Cover and chill for at least 1 hour. Sprinkle with the
toasted coconut before serving. Serves 12
FROZEN WALDORF SALAD (dairy or pareve)
A Note about Celery
1. Remove
and discard all side leaves and branches.
2. Holding celery stalk firmly under a heavy stream of water, brush
down both the inside and outside of the celery stalk with your finger
or a vegetable brush.
3. If a worm is spotted in the celery stalk, slit open celery stalk,
remove worm and wash thoroughly. |
1/2 cup sugar
1/2 cup pineapple juice
1/4 cup fresh lemon juice
1/8 teaspoon salt
1 1/3 cups whipping cream
1/2 cup miniature marshmallows
1/2 cup red seedless grapes, cut in 1/2
|
1/2 cup crushed pineapple, drained
2 medium apples, diced, skins left on
1/2 cup diced celery
1/2 cup walnuts or pecans, roughly chopped
|
Instructions In a saucepan, combine the sugar, pineapple juice, lemon
juice, and salt over medium heat, stirring constantly, until thick. Remove
from heat and let cool. Whip the cream and then fold it into the cooled
syrup mixture. Stir in the marshmallows, grapes, pineapple, apples, celery
and nuts. Spread the mixture into an 8 by 8-inch pan and freeze until
frozen throughout, at least 2 hours. Remove the salad from the freezer 5
minutes before serving. Serves 8.
WALDORF CHICKEN SALAD (meat)
A Note about Celery
1. Remove
and discard all side leaves and branches.
2. Holding celery stalk firmly under a heavy stream of water, brush
down both the inside and outside of the celery stalk with your finger
or a vegetable brush.
3. If a worm is spotted in the celery stalk, slit open celery stalk,
remove worm and wash thoroughly. |
2 tablespoons + 2 teaspoons honey
1 tablespoon + 1 teaspoon Dijon mustard
2 teaspoons poppy seeds
3 1/2 tablespoons lemon juice
8 dried apricots (about 8), chopped |
9 ounces skinless, boneless chicken breast, diced
1 1/2 apples, diced
2/3 cup celery, diced
3 1/2 tablespoons almonds, sliced
2 tablespoons green onion, sliced
|
In a large bowl combine the honey, mustard, poppy seeds, and lemon
juice well. Add the chopped apricots to the dressing, mix well and allow
it to set for about 30 minutes. Add the chicken, diced apples, celery,
almonds and green onions and mix gently to combine Cover and refrigerate
for at least 1 hour. Serves 4. This recipe can be doubled or tripled.
Eileen Goltz, a
professional chef and caterer, is the author of the new cookbook,
Perfectly Pareve.
© Eileen Goltz 2005
