With warmer temperatures becoming the norm, we're craving something refreshing. Thank goodness for the Waldorf salad, a lighter take on a salad that's chock-full of cold-weather produce like Gala apples and celery root.
We turned to the Waldorf Astoria Hotel in Midtown Manhattan, home of the original salad, to learn how to make the perfect rendition of this salad. Keep reading for step-by-step directions.
The Waldorf salad may be over a century old, but even today, it remains a timeless American classic. The apple and walnut salad was first created in the late 1800s at New York's legendary Waldorf Astoria Hotel, where it's still the most frequently requested recipe on the menu. We stopped in to the kitchen where it all began and saw firsthand how the original Waldorf salad is prepared. See how the salad's prepared — it's even lighter and more refreshing than you might think! — then get the recipe.
Try as I might, I've never been able to get over a long-seated mayonnaise aversion. While its full-bodied creaminess adds dimension and a silky texture to a whole host of classic dishes, I recoil in fear at the barest glimmer of the condiment.
For the most part, I've been able to get on with my life — let's be real, this is a quintessential first-world problem — but at the same time, I often feel as if I'm missing out on something essential. Classics like potato salad, tomato-mayonnaise sandwiches, and Waldorf salads have graced my lips but a handful of times in my two-plus decades of life. That is, until now. . .
In the process of declaring 10 regional dishes you must try this July, I discovered a shocking amount of specialties, from banana splits to stromboli, have their roots in various towns across America. For a little extra fun, I'm going to list a dish, and ask you to guess where each beloved culinary pastime got its start. Ready? Let's begin.
Early Fall is a wonderful and tasty time. Summer produce is still abundant and Fall's early harvest is available too. One of my favorite veggies, celery spans the two seasons beautifully. Last night for dinner I made a simple Waldorf salad that pairs crisp celery with crisp apples, merging Fall and Summer into one healthy, refreshing salad.
I replaced the traditional mayonnaise with nonfat yogurt, making the dish even healthier. It was a hit with the entire family — even my young daughters liked it. To see the recipe, keep on reading.
For my Fashion Week party, I'm putting together a menu full of iconic New York treats. I'll be hosting the party at my place, but since I want to kick back and have fun too, my dinner menu will be composed primarily of passed items.
Homemade pretzels and dill-pastrami bites are not only great snacks, but they're also quintessential New York eats. For something more substantial, I'll be serving a platter of steak with tomato dipping sauce, as well as small plates of Waldorf salad. To put together this effortless party menu, read more
