Given my propensity for being an appellation control Nazi when it comes to adulterating certain traditional or Named foods such as Pizza and Caesar salad, I have to acknowledge that this is my adaptation of what I understand a Waldorf to be. According to the American Century Cookbook, the first Waldorf Salad was created in New York City in 1893, by Oscar Tschirky, the maître d’hôtel of the Waldorf Astoria. The original recipe consisted only of diced red-skinned apples, celery, and mayonnaise. Chopped walnuts were added later. So I am calling this a Waldorf-like Salad.
Whatever we call it, this version is delicious and has proved to be the most popular request for me to take to parties and barbecues. It is really easy.
- Half a dozen crisp tart apples. Granny Smith by choice (already we deviate) with clean unblemished skins.
- Half a stock of celery sticks, leaves removed, chopped.
- A tablespoon of lime juice
- A dash of Angostura Bitters
- Two tablespoons Dijonnaise or one tablespoon Dijon mustard
- A tablespoon of dark liquid honey
- ¼ teaspoon salt
- Two generous tablespoons Greek Yoghurt
- Two generous tablespoons Best Brand Mayonnaise
- 100g Walnuts chopped fairly small. The mezzaluna makes it easy.
- A sprinkle of smoked paprika
Into a suitable bowl add the lime juice, bitters, honey and salt
Quarter and core the apples then cut each quarter into 8 pieces (one lengthwise and three transverse cuts). Toss in the bowl as you go to prevent browning while the rest are being cut.
Add the celery, nuts, mayo, mustard and yoghurt and stir through. Sprinkle paprika on top.
Possible alterations to try:
- Substitute Pecan, Pistachio or Macadamia nuts.
- Add dried cranberries.
- Add chilli powder.
- Add crumbled blue cheese and skip or reduce the mustard (or not).
- Use flavoured yoghurt and skip the mustard (Rose says Black Forest Yoghurt does it for her).
Ah the social whirl!