Apples, celery, walnuts and a dash of high society: yes sir, this is one fine salad.
Dec 10, 2019 1:40amBy Alice Storey
- 10 mins preparation
- 5 mins cooking
- Serves 6
If you're after a dish with a serious society pedigree, you really can't go past the esteemed Waldorf salad. As with most iconic dishes, its provenance is murky. One theory is that it was created by the Waldorf Lunch System, an early 20th-century lunchroom chain whose logo, at one time, was an apple.
Conventional wisdom, however, has it that the dish was created for a society supper for 1500 guests at New York City's Waldorf Hotel in 1893 (a precursor to the Waldorf-Astoria Hotel, which opened in 1931).
Credit for the salad's creation is given to Oscar Tschirky, the hotel's maître d', a man apparently held in high esteem by the society types who frequented the hotel. But despite his standing and the fact that the Waldorf salad became a staple in restaurants and hotel dining rooms, early opinions on the dish weren't unanimously positive. The New Yorkers's food editor at the time, Sheila Hibben, was vocal in her disapproval, stating that Tschirky's combination of apples and mayonnaise "bred the sorry mixture of sweet salads" and steered the American housewife in the wrong culinary direction.
In its original form, the recipe for Waldorf salad was very brief. It appeared in Tschirky's book ,The Cook Book by "Oscar" of The Waldorf, and instructed simply: "Peel two raw apples and cut them into small pieces, say about half an inch square, also cut some celery the same way, and mix it with the apple. Be very careful not to let any seeds of the apples be mixed with it. The salad must be dressed with a good mayonnaise." The now ubiquitous walnuts were added later, as was the custom of presenting the salad on a bed of lettuce.
We've lightened it all up a little in or recipe. The lettuce bed becomes a tumble of radicchio and witlof leaves, adding a slight bitter note and colour contrast. Apple and celery remain, of course, and as for the mayonnaise, we concur with Oscar. Whip up a batch of your own and this is one salad that can't be beaten.
Ingredients
- 75 gm walnuts, plus extra to serve
- 2 red apples such as pink lady
- Juice of 1 lemon
- ½ celery, finely sliced widthways, heart leaves reserved for serving
- 1 radicchio, leaves torn
- 2 witlof, leaves separated
- 200 gm red seedless grapes
- 1 cup (firmly packed) flat-leaf parsley leaves
Mayonnaise
- 2 egg yolks
- 1 tbsp chardonnay vinegar
- 1 tsp Dijon mustard
- 130 ml olive oil
- 25 ml walnut oil
- Juice of 1 lemon, or to taste
Method
Main
1
For mayonnaise, process egg yolks,vinegar and mustard in a food processor until well combined. With motor running, add combined oils in a thin steady stream, then add lemon juice to taste. Season to taste. Makes about 200ml. Store leftover mayonnaise in refrigerator for up to 2 weeks.
2
Preheat oven to 180C. Spread walnuts over an oven tray and toast until golden(3-5 minutes). Set aside to cool.
3
Cut apples into julienne and combine with half the lemon juice in a bowl. Add walnuts, celery, radicchio, witlof, grapes and parsley. Add 2 tbsp mayonnaise (adding more to taste) and remaining lemon juice, toss to combine. Season to taste, scatter with celery leaves and extra walnuts and serve immediately.
Notes
For best results, use stalks from the inner part of the celery for this recipe; they're the most tender.
The Latest from Gourmet Traveller
EntertainingSix quality steak knives that even vegetarians will find use for
Feb 27, 2024
Entertaining5 wine fridges to store your vinos for entertaining and longevity
Feb 27, 2024
Recipe Collections5 simple co*cktails for every occasion
Feb 27, 2024
Destinations5 luxe Geelong Airbnbs to book for your Great Ocean Road getaway
Feb 27, 2024
DestinationsFive best Airbnb Launceston stays for a northern Tasmanian trip
Feb 23, 2024
Chefs' RecipesKafeneion's Greek fillo orange cake with orange syrup (portokalopita)
Feb 23, 2024
Entertaining5 small but mighty wine fridges for the budding collector
Feb 22, 2024
Restaurant Reviews
Feb 22, 2024
Restaurant ReviewsThe best restaurants in Melbourne right now
Feb 22, 2024
Fast RecipesGreek lamb meatballs with orzo, tomato-garlic sauce and fried oregano
Feb 22, 2024
Travel NewsTurkish Airlines announces direct flights between Melbourne and Istanbul from March 2024
Feb 22, 2024
Browse All RecipesWhat does it take to make the best hot cross buns?
Feb 21, 2024
Recipe CollectionsBest prawn pasta recipes
Feb 21, 2024
Browse All RecipesPrawns with basil verde and seared scallops seafood platter
Feb 21, 2024
Restaurant NewsThe best new restaurants and bars in Sydney
Feb 20, 2024
Recipe CollectionsBest fig recipes to celebrate the season
Feb 20, 2024
Restaurant ReviewsThe Waratah: Restaurant review
Feb 20, 2024
Destinations6 luxe Queenstown Airbnbs the alpine adventurer should consider booking
Feb 20, 2024
Browse All RecipesRoast pumpkin and fig fatteh with za'atar and whipped feta
Feb 20, 2024
