Cookbook:Waldorf Salad

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Waldorf Salad
Category Salad recipes
Servings 2 plates
Time 45 minutes

Cookbook | Ingredients | Recipes | Side dishes

Waldorf Salad, created by Oscar Tschirky in 1896 at the Waldorf-Astoria Hotel, New York, New York, in the United States of America.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Slice the apples into wedges, place in a bowl.
  2. Pour lemon juice on the apple wedges, and ensure a light coating to prevent browning.
  3. Plumpen the raisins by placing them in warm water for 5 minutes, drain well.
  4. Mix celery, raisins and walnuts into the bowl of apple wedges.
  5. Mix the mayonnaise and sugar together, then pour into the apple mixture, ensure a light coating on all items.
  6. Chill for at least 30 minutes
  7. Place three lettuce leaves on a large plate and three on another, place half of the mixture on each set of leaves, sprinkle 5 cherries on each salad.
  8. Serve

Notes, tips, and variations[edit | edit source]

  • Though the original salad only used apples, celery and mayonnaise; walnuts mixed in have become an integral part of the modern version of the salad and cherries are only used as a sweet addition to further the contrasts within the salad.

Instead of raisins, try using grapes to create the same sort of taste but more wholly and not as rich.