Waldorf salad: From Waldorf-Astoria to kitchen staple

Waldorf salad is a classic on the culinary map of the world. It originated in elegant hotel restaurants but has long since exceeded their thresholds. Thanks to its sleek simplicity and sophisticated flavours, it has become popular in the most expensive restaurants and home kitchens. It quickly became a party hit in my house, replacing the gyro salad with the classic vegetable salad.

Waldorf salad owes its creation to the legendary New York hotel, the Waldorf-Astoria, where it was first served in 1896. Oscar Tschirky, the then-head chef, was asked to create a unique dish for an upcoming banquet. He combined thinly sliced apples with celery and mayonnaise, inspired by German potato salad. The simple ingredients won guests' hearts and charmed the rest of the world.

The ingredient list is short, but their combination is simply delightful. The textures complement and enrich each other. It's a sophisticated play of flavours that you can't help but love. Crunchy walnuts, celery, and crisp apple combined with a yoghurt-mayonnaise dressing are a delicious recipe for success.

Waldorf salad is perfect for a light lunch or a party. Ever since I learned this iconic recipe, I have always made it.

Ingredients:

Dressing:

      
• 85g plain yoghurt,
• 55g mayonnaise,
• juice from half a lemon,
• 1 tablespoon honey.

Other ingredients:

        
• 2 stalks celery,
• 2 apples,
• 140g red grapes,
• 100g toasted walnuts,
• ½ cup chopped parsley.

Preparation:

Step 1. Thoroughly wash the celery, cut it lengthwise in half, and then into cubes. Also, cut the apple into cubes but do not peel it. Cut the grapes in half.

Step 2. Mix the plain yoghurt with mayonnaise, honey, and juice squeezed from half a lemon.

Step 3. Place all the ingredients in a bowl. Add the toasted walnuts and parsley and mix thoroughly. Transfer to a large bowl and serve. Enjoy!