Monday, 10 February 2014

Waldorf Salad Recipe

Waldorf salad: an American classic that has been accepted very well and relished by the world. The salad is so named as it was first created in 1893 by the maitre d'hotel of the Waldorf hotel (currently Waldorf-Astoria hotel). 

It was a loved one's birthday very recently and I wanted to make something new, interesting, delicious and yet simple for the occassion. I was thinking of and chalking down ideas when I remembered that Waldorf salad is a particular favourite of this person; rather it is one of the very few salads they eat. Since it is the first time I had bought celery, I thought what better than this salad's surprise. 

Fresh and Crunchy Waldorf Salad

I had a trial run of half a bowl of this salad at around 8 p.m a day before, and it turned out okay-ish, so I put some back in the refrigerator, wondering what the hoopla about it really is! Since I had nothing to show for my efforts and I was still thinking about what to make, I couldn't sleep. So at night at around 11:00 a.m., I went back, took out the salad from the refrigerator and tasted it again to try and make some sense of it... and it was perfect then! The simple thing was to refrigerate it before serving because it makes the salad really crunchy and delicious to eat!

Waldorf Salad

And with this great salad served on fresh lettuce, I could say a very interesting and lovely Happy Birthday!

Crunchy Waldorf Salad Served on Fresh Lettuce

Waldorf Salad Recipe

Preparation Time: 10 minutes

Refrigeration Time: 1 hour

Total Time:  1 hour 10 minutes

Serves: 4


For the Salad

1 red apple chopped into 1/4 inch cubes
2 stalks celery finely chopped
10-15 walnuts roughly chopped

For the Dressing

2 tbsps mayonnaise 
1/2 tsp lemon juice

For Serving

4 fresh iceberg lettuce leaves


Combine the chopped red apples, the chopped celery and the walnuts.

Mix well the mayonnaise and lemon juice for the dressing.

Add the dressing to the salad ingredients and toss well so that the dressing coats the salad well. You can mix and add more of the dressing if you wish.

Refrigerate for at least an hour.

Around 15 minutes before taking the salad out from the refrigerator to serve, take a large bowl of ice cold water. Dip the iceberg lettuce leaves in it. Arrange them in a bowl and serve the cold salad on top.

Enjoy it cold and crunchy!