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Waldorf Salad

Sunday, September 24, 2023 | By: Becky Diamond

Waldorf Salad

Waldorf Salad

Food styling by Dan Macey of Dantasticfood / Photography by Heather Raub of FrontRoom Images

Created by Oscar Tschirky in the late 1890s, the Waldorf Salad has had many iterations over the years. As maître d’ of the Waldorf-Astoria, Tschirky was known for devising signature recipes for the restaurant, including this simple salad included in his 1896 cookbook, The Cook Book by “Oscar” of the Waldorf. His original recipe featured just diced apples and celery “dressed with a good mayonnaise.” Feel free to try the adapted homemade version below or use your favorite jarred mayonnaise. Chopped walnuts can be added for extra crunch.

 

FOR THE SALAD:

2 large tart apples (like Granny Smith)

2 stalks celery

 

FOR THE MAYONNAISE DRESSING:
1 egg yolk (see note below)

1/2 teaspoon ground mustard 

1/2 teaspoon salt

1/4 teaspoon black pepper

2 teaspoons lemon juice 

3/4 cup olive or canola oil

 

OPTIONAL ITEMS FOR SERVING/GARNISH:

4 large apples

Boston or butterhead lettuce leaves, washed and dried

 

Peel apples and cut into 1/2-inch dice. Trim ends off celery and cut into 1/2-inch dice. Place apples and celery in a medium bowl and set aside.

To make the mayonnaise, place the egg yolk, mustard, salt, pepper, and lemon juice in a large deep bowl. Whisk very briskly until the mixture starts to form bubbles, about 1–2 minutes. Slowly add the olive oil a few drops at a time, stirring constantly with the whisk. When it starts to thicken and emulsify, add the oil in a steady stream, still whisking vigorously until all the oil has been added.

Combine about 1/2 cup of mayonnaise (or to taste) with the apples and celery. Stir to coat.

For a fancy presentation, serve in apple cups. Using a paring knife, cut a circle around the stem end of 4 apples. Scoop out the center with a melon baller or small spoon
so that each apple is a thin-walled cup. (The inside part of the apple can be strained through a sieve to remove any core or pits and used to make applesauce or pudding.) If desired, cut the top edge of the apple cups into a zigzag pattern. Place the apple cups in cold water until ready to serve.

To serve, drain apple cups and wipe dry. Spoon Waldorf Salad into cups and place on Boston or butterhead lettuce leaves.

NOTE: To avoid the risk of salmonella, use pasteurized eggs.

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2 Comments

Oct 5, 2023, 12:48:12 PM

Becky Diamond - Lisa, I'm so sorry about your dad, and really appreciate you sharing that story. Food provides so much connection and cultural heritage. Take care!

Oct 5, 2023, 10:30:49 AM

Lisa Price - Waldorf Salad is a Thanksgiving "must have" in my family (although we add walnuts, grapes and mini marshmallows). No matter what else is on the table, it's just not Thanksgiving without it, especially for my father, me and most of my siblings and now my son. It will be bittersweet but even more important to serve it this year, since Dad died a couple of weeks ago.

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