The Waldorf salad was an instant success when it was created in 1896 at the Waldorf-Astoria Hotel in New York City by Oscar Tschirky, the maître d’hôtel (dining room manager). He is said to have created the salad for a 1,500-person “society supper” to celebrate the opening of the Waldorf in the spring of 1893.
According to Food52.com, the salad is ordered at the hotel’s restaurants 20,000 times a year. The food site notes that Tschirky’s original version was a mix of apple and celery dressed in mayonnaise. Through the years, the salad has undergone many iterations – at the hotel, the salad is today made with ingredients such as truffle oil, candied walnuts and microgreens.
Grapes later became an integral component of the salad, as were walnuts, which, according to The Penguin Companion To Food, were added in the 1920s.
This recipe was first published in TheStar at https://www.thestar.com.my/food/food-news/2020/07/16/the-namesakes-dishes-named-after-real-people.
- 2 tbsp mayonnaise
- 2 tbsp plain yoghurt
- 1 tbsp lemon juice
- 1 cup halved red grapes
- 1 cup chopped apples
- 1 cup sliced celery
- 1/4 cup chopped parsley
- Salt and freshly ground black pepper, to taste
- 1 cup walnuts, toasted
- Lettuce, for serving
- Whisk together mayonnaise, yoghurt and lemon juice in a mixing bowl.
- Add grapes, apple, celery and parsley and fold until just combined. Season with salt and pepper. Top with walnuts and serve over lettuce.