Today I present you a simple salad, but with a lot of history, the waldor saladf, that you have surely heard about hundreds of times, but if it happens to you like me, you will have tried it on a few occasions.
The Waldorf salad was born at the end of the 19th century when the maître d ‘of the newly opened Waldorf Hotel, Oscar Tschirky, invented a salad that consisted of only three ingredients: mayonnaise sauce, celery and apple. The salad was very well received by the wealthiest classes of the time who visited the hotel and it became a star dish. As a curiosity to mention that at that time its price was about 10 cents, but today it is sold for about 20 dollars in the same hotel.
We will begin toasting lightly in a skillet the nuts. When a few minutes pass and we see them toasted, we reserve them while they cool and we cut them into large pieces.
To make the mayonnaise, add the egg yolk to a bowl, add salt and begin to beat with a whisk or the rods of a mixer. incorporating the oil in a fine stream to make the emulsion. Add the vinegar and reserve cold.
Peel and cut the apples into dadao or sticks, the celery into small pieces, and wash and spin the lettuce. Next, put the celery, apple, half of the walnuts and raisins in a salad bowl, add the mayonnaise to taste and mix well. In the serving dish we put a bed of chopped lettuce, on top the mixture of celery, apple, walnuts and raisins with the mayonnaise, and finally decorate with the rest of the walnuts. Serve quickly.
With what to accompany the Waldorf salad
Is waldorf salad, a classic of North American cuisine, it is ideal when we want a light, fresh salad with little work. You can keep the filling in an airtight container and add the lettuce just at the moment of serving, and thus not waste time in the kitchen when hunger strikes.
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