Oscar Tschirky,maitre d’ of the old Waldorf Astoria Hotel in New York City, created the originalrecipe for Waldorf Salad which consisted of equal amounts of chopped apples andcelery, blended with mayonnaise. Later, walnuts were added, increasing thesalad’s popularity, and over time it has been embellished with variousingredients to fit the tastes of the period.
¾cup walnut or pecan halves*, toasted (see directions below)
¼ cup sourcream
4 crisp apples, such as Pippin, McIntosh or Rome
1 tablespoon Dijon mustard
Juice of 1 lemon
1 cup finely diced celery
1 teaspoon minced fresh mint
½ cupdiced red bell pepper
Salt and freshly ground pepper, to taste
3 green onions, including part of the tender green tops, finely chopped
1 to 2 heads Bibb lettuce
Preheat oven to 200° F.. Spread the nuts on a baking sheet and bake untillightly toasted, 6-7 minutes. Coarsely chop and set aside. (*Cheaper to buy nutpieces, roast; easier too.)
Peel, quarter and core the apples. Cut into ½–inchdice. Place in a bowl and toss with lemon juice. Add the celery, bell pepper,green onions and nuts. Stir tocombine.
In another bowl, combine the sour cream, mustard, honey andmint. Whisk together until well blended, and season with salt and pepper.
Separate the lettuce leaves and use only the crisp innerleaves; reserve the large outer leaves for another use. Arrange lettuce leavesaround the rim of a serving plate.Add the dressing to the apple mixture and mix well. Spoon salad into the centerof the plate.
Serves 8 to 10.
Pippin,McIntosh and Rome are all common to New England, where Waldorf Salad wasborn. They are slightly tart, juicy apples. In your own locale justsubstitute any apply you would enjoy eating fresh from the orchard; it will beperfect for this recipe.
This recipe has been kitchen tested.
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