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Waldorf Salad

Posted: Wednesday, September 05, 2007

 

  Adapted¿from¿a¿recipe¿appearing¿in¿"The¿Cookbook"¿by¿Oscar¿of¿the¿Waldorf Oscar¿Tschirky¿(Saafield¿Publishing¿Company:¿Chicago)¿1908,¿copyright¿1896.

Adaptedfromarecipeappearingin"TheCookbook"byOscaroftheWaldorf OscarTschirky(SaafieldPublishingCompany:Chicago)1908,copyright1896.

1 gala (or other thinned skinned

apple), cored and sliced in eighths

2 stalks celery, thinly sliced

1/2 cup red seedless grapes

1/2 cup chopped walnuts

2 tablespoons mayonnaise or light

mayonnaise

2 tablespoons sour cream or light

sour cream

1/2 tablespoon fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon fresh ground pepper

Lettuce leaves

In a medium sized bowl, blend mayonnaise, sour cream, lemon juice, salt and pepper. Gently fold in apples, celery, grapes and walnuts. Serve on bed of fresh lettuce. Makes one generous serving.

The original recipe for Waldorf Salad consisted of red-skinned apples, celery and mayonnaise. Chopped walnuts and grapes came later.

Today, the Waldorf-Astoria makes the salad with truffles and candied walnuts.

For a direct online link to the recipe as printed in "The Waldorf-Astoria Cookbook" by executive chef John Doherty, published by Hachette Book Group USA, visit www.hachettebookgroupusa.com/books/25/0821257722/chapter_excerpt23635.html.



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