Waldorf salad
 Waldorf Salad | |
| Course | Appetizer |
|---|---|
| Place of origin | United States |
| Region or state | New York |
| Creator | Oscar Tschirky |
| Serving temperature | Chilled |
| Main ingredients | Lettuce, apples, celery, walnuts, |
 Cookbook: Waldorf salad  Media: Waldorf salad | |
A Waldorf salad is a salad generally made of fresh apples, celery and walnuts, dressed in mayonnaise, and usually served on a bed of lettuce as an appetizer or a light meal.
The salad was first created between 1893 and 1896 at the Waldorf Hotel in New York City (the precursor of the Waldorf-Astoria Hotel, which came into being with the merger of the Waldorf with the adjacent Astoria Hotel, opened in 1897).[1] Oscar Tschirky, who was the Waldorf's maître d'hôtel and developed or inspired many of its signature dishes, is widely credited with creating the recipe. In 1896, Waldorf Salad appeared in The Cook Book by "Oscar of the Waldorf"; the original recipe did not contain nuts, but they had been added by the time the recipe appeared in The Rector Cook Book in 1928.
Other ingredients, such as chicken, turkey, grapes, and dried fruit (e.g. dates or raisins) are sometimes added. Updated versions of the salad sometimes change the dressing to a seasoned mayonnaise or a yogurt dressing. A variation known as an Emerald Salad replaces celery with cauliflower. The salad also may include zest of oranges and lemons.
See also
References
- ↑ "The History of Waldorf Salad". Kitchen Project. Retrieved 2007-09-20.