How long has the Waldorf Salad been a classic? Actually, it has been a century! True, the Waldorf Salad started nearly a century ago at the Waldorf-Astoria in New York, and it hasn’t gone out of style since. And I doubt it will ever – the combination of apples, grapes, celery, and parsley.
How long has the Waldorf Salad been a classic? Actually, it has been a century! True, the Waldorf Salad started nearly a century ago at the Waldorf-Astoria in New York, and it hasn’t gone out of style since. And I doubt it will ever – the mix of apples, grapes, celery, walnuts, and mayo is so exquisite that we didn’t want to mess with it too much. The tangy cranberries in our Cranberry Waldorf Salad bring a festive winter touch to the traditional medley. It’s a straightforward classic with a twist!
The Waldorf Salad is called after the hotel where it was created. Oscar Tschirky, the Waldorf-Astoria’s maître d’hôtel, devised the recipe for a charity event in honor of St. Mary’s Hospital for Children in 1896.
It was originally only apples, celery, and mayonnaise, but by the time it made it into Oscar’s cookbook, it had been modified to include walnuts as well. Nowadays, it is commonly served with grapes and, on occasion, chicken or turkey, which helps to make it a more full meal option.
INGREDIENTS
1 quart mayonnaise
1/2 cup walnuts, chopped
1 diced Granny Smith apple
1 1/2 cup finely chopped fresh cranberries 1 cup seedless red grapes, halved
1 cup chopped celery
a third of a cup dried cranberries
to taste, 1-2 teaspoons granulated sugar
1 orange zest, Kosher salt, and freshly ground black pepper, to taste
PREPARATION
Toss all ingredients in a large mixing basin to coat.
Chill the bowl for at least 2 hours before serving. Enjoy!
