Waldorf Salad with a View
recipe by yasmin newman
photography by alan benson
food styling by lucy tweed
The first Waldorf salad was served on March 14, 1893, at the hotel Waldorf Astoria’s debut event. The elegant combination of four ingredients—apple and celery tossed in good-quality mayonnaise over a bed of lettuce—was designed for New York’s elite, but through the 20th century became an American staple known the world over. The dish is credited to maître d’hôtel Oscar Tschirky, who wasn’t a chef, but was nevertheless a celebrity in his own right during his tenure at the Waldorf, and later published the recipe in a cookbook. Not long after, walnuts became an accepted topping; today, additions span from chicken and grapes to candied nuts.
While the chilled salad is no longer a common sight in New York, its culinary influence lives on.
SERVES 2 OR 4 AS A SIDE
Ingredients:
- 2 granny smith apples
- 1 tsp. freshly squeezed lemon juice
- 4 celery stalks, thinly sliced, inner heart leaves reserved
- 7 oz. red seedless grapes, halved
- 9 oz. baby romaine (cos) lettuce, leaves separated
- 1 c. walnuts, toasted
- ¼ c. snipped chives or finely chopped parsley leaves
Lemon mayonnaise:
- 2 egg yolks
- ½ tsp. finely grated lemon zest
- 2 tbsp. freshly squeezed lemon juice
- ¾ c. mild-flavored olive oil or sunflower oil
- 2 tsp. superfine (caster) sugar
- ½ tsp. sea salt flakes
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Instructions:
- To make the lemon mayonnaise, process the egg yolks, lemon zest, and juice in the bowl of a food processor until combined. Gradually add the oil in a thin, steady stream until the mixture is thick and emulsified, adding 1–2 tbsp. of water as it thickens. Add the sugar and salt, season with pepper, and process until combined. Refrigerate until chilled.
- Core the apples, but don’t peel them. Using a sharp knife, cut them into julienne strips and toss them in a bowl with the lemon juice to stop them browning. Place the apple, celery (and leaves), grapes, and lettuce in separate bowls, and set aside in the fridge to chill.
- When ready to serve, arrange the lettuce, apple, celery (and leaves), and grapes among plates. Drizzle with the lemon mayonnaise, then scatter with the walnuts and chives. Season with salt and pepper, and serve.
