New York Waldorf Salad Food
THE ORIGINAL WALDORF SALAD
"Millions who never visited the Waldorf owe him a debt," The New York Times wrote in 1950, upon Oscar Tschirky's death. Mr. Tschirky, a Swiss immigrant who became known as "Oscar of the Waldorf," is credited with creating this piece of Americana in 1893, a timeless dish whose popularity has spread far past the Waldorf's exclusive doors and into home kitchens. Over time, variations would include blue cheese, raisins and chopped walnuts, which can be added here alongside the celery and apples. But the original is an exercise in simplicity: four ingredients that have lived on for over a century.
Provided by The New York Times
Categories dinner, easy, lunch, quick, weekday, salads and dressings, appetizer, main course, side dish
Time 10m
Yield 1 serving (as a main course)
Number Of Ingredients 5
Steps:
- Peel apple and cut into halves. Remove core and slice halves 1/4-inch thick. Reserve 4 slices. Cut remaining slices into thin strips.
- In a medium bowl, mix celery, mayonnaise and apple strips; season with salt and pepper to taste. Arrange on lettuce and top with apple slices.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 38 grams, Carbohydrate 30 grams, Fat 45 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 909 milligrams, Sugar 20 grams
WALDORF SALAD
This is the original Waldorf Salad recipe which I clipped out of the newspaper several years ago. My mother made this salad often--it must have been a favorite of hers also. Newer versions have left out some of the ingredients which add variety in texture and taste. It's a classic American salad which was developed by the Waldorf Astoria Hotel in New York City.
Provided by Mary Leverington
Categories Fruit
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine first six ingredients; sprinkle lemon juice on top.
- Combine gently--best to use your hands to mix.
- Mix mayonnaise with sugar and cream and stir until sugar is dissolved.
- Dress the salad with this.
- Chill before serving.
- Can be prepared several hours ahead of time if necessary.
Nutrition Facts : Calories 172.8, Fat 8.1, SaturatedFat 1.6, Cholesterol 5.5, Sodium 23.2, Carbohydrate 25.8, Fiber 2.7, Sugar 18.1, Protein 2.4
TURKEY WALDORF SALAD
This is not your classic Waldorf salad, which is traditionally a mélange of apples, celery, raisins, walnuts and grapes in a thick mayonnaise-based dressing. Here, the dressing, thinned out and lightened with yogurt, is spiced with curry and cumin, and the salad mix includes a generous amount of chopped radicchio or endive, which bring a bitter dimension into the mix. This salad is also an excellent home for leftover Thanksgiving turkey.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, main course, side dish
Time 10m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a bowl or measuring cup, whisk together mayonnaise, yogurt, curry powder, cumin, honey, lemon juice, salt and oil.
- In a large salad bowl combine turkey, apples, celery, raisins, walnuts and radicchio or endive. Add dressing, toss together, and serve.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 14 grams, Carbohydrate 13 grams, Fat 18 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 360 milligrams, Sugar 8 grams, TransFat 0 grams
WALDORF SALAD
This simple apple salad got its name from the luxurious Waldorf-Astoria Hotel in New York. Invented in 1896 not by a chef but by the maître d'hôtel Oscar Tschirky, the Waldorf salad was an instant success. As often happens, many variations evolved-some with raisins, some with chopped nuts. This one has green apples and red seedless grapes.
Categories Salad Dairy Fruit Vegetarian Kid-Friendly Quick & Easy Apple Cherry Grape Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Soak cherries in 1 cup boiling water until softened, about 10 minutes. Drain.
- Whisk mayonnaise and next 3 ingredients in large bowl. Add apples, celery, grapes and cherries; toss. Season with salt and pepper.
- Arrange lettuce on platter. Spoon salad over. Top salad with candied pecans.
- *Sold at specialty foods stores, natural foods stores and some supermarkets.
WALDORF SALAD II
This traditional salad is delicious, and you can vary the ingredients to your preference. Try adding diced, roasted chicken to make this salad a meal!
Provided by Penny
Categories Salad Waldorf Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together the mayonnaise, sugar, lemon juice, and salt.
- Stir in the apples, celery, walnuts, and raisins. Chill until ready to serve.
Nutrition Facts : Calories 278.9 calories, Carbohydrate 23.8 g, Cholesterol 7 mg, Fat 21.1 g, Fiber 3 g, Protein 2.3 g, SaturatedFat 2.8 g, Sodium 170.8 mg, Sugar 17.2 g
NEW AMERICAN WALDORF SALAD
Steps:
- Place 2 cups of apples on a bed of arugula. In a medium bowl, mix together: yogurt, mayonnaise and Dijon mustard. Add 2 cups chopped apples and celery. Place on top of arugula and apples, sprinkle with fresh roasted walnuts.
NEW YORK WALDORF SALAD
Make and share this New York Waldorf Salad recipe from Food.com.
Provided by Tonkcats
Categories Low Cholesterol
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Toss ingredients together.
- Serve on a bed of lettuce with dressing.
- Waldorf Salad Dressing: 1/4 cup creamy peanut butter 1/4 cup honey 1/2 cup mayonnaise Blend ingredients.
- Serve over Waldorf Salad.
Nutrition Facts : Calories 254.3, Fat 14.3, SaturatedFat 2, Sodium 243.2, Carbohydrate 29.5, Fiber 4.6, Sugar 18.6, Protein 7.5
WALDORF SALAD
I grew up blocks away from the Waldorf Astoria hotel in New York City. I remember walking by the heralded building as a kid and wondering if all the guests inside were eating nothing but Waldorf salad. I imagined the hotel must have needed a lot of grapes, walnuts and mayonnaise! When I first made the salad as a young chef in Larry Forgione's kitchen decades later, I marveled at how good this salad can be when it's treated with care. A small cheffy note: The confectioners' sugar on the grapes brings out more of their vibrant color when you roast them, making for a tasty, delicate balancing act between them and the lettuce on one side and the roasted chicken, crunchy walnuts and mayonnaise-style dressing on the other. I like to mix this salad together at the very last minute so the flavors are all still independently delicious and therefore even better when eaten all together.
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Toast the walnuts: Place the walnuts on a rimmed quarter sheet pan and toast them in the oven until they are fragrant and browned, 5 to 8 minutes. Set aside to cool.
- Roast the grapes: In a medium bowl, toss the grapes with the confectioners' sugar and 1 tablespoon of the olive oil. Arrange the grapes in a single layer on a rimmed sheet pan and bake until their skins start to wrinkle, 12 to 15 minutes. Remove the grapes from the oven and set them aside to cool.
- Make the dressing: To a blender, add the lemon zest and juice, vinegar, mustard and granulated sugar. Blend until smooth and, with the blender running, slowly and steadily add the remaining 5 tablespoons olive oil. Taste for seasoning, adding more vinegar or salt if needed. If the flavor is too strong or the dressing is too thick (or separates a little), blend in a splash of cool water.
- Assemble the salad: Arrange the lettuce leaves on a serving platter. Toss the apples and celery ribs with a some of the dressing in a large bowl; set aside. Scatter the chicken over the lettuce, followed by the toasted walnuts, and drizzle with some of the dressing. Scatter the roasted grapes and dressed apples and celery over the top. Drizzle with more dressing and scatter the inner celery leaves over the top.
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