Why I’m wild about Waldorf salad

[GM]

https://spectatorworld.com/life/wild-about-waldorf-salad/

Why I’m wild about Waldorf salad

The peculiar combination is actually a clever balance of sweet and savory, crisp and yielding

May 24, 2022 by Olivia Potts

"You don’t see Waldorf salad so much nowadays. It’s a simple dish: raw celery, apple, grapes and walnuts, tossed in a mayonnaise-based dressing. Although you might still find it packaged in the bigger supermarkets, it’s fallen off dinner tables and restaurant menus alike. We wrinkle our noses at the prospect of combining fresh fruit and mayonnaise: the combination always makes me mentally place the Waldorf salad in the Seventies, alongside big platters of dressed salmon, covered in wafer-thin cucumber scales, and a host of other mayonnaise-coated, tricky-to-identify bowls purporting to be salads, possibly involving tinned mandarin oranges.

But it’s actually much older than it feels: it was invented in 1896 for a charity ball being held at the Waldorf-Astoria hotel in New York. Peculiarly, it wasn’t one of the chefs, but the maître d’ of the hotel, Oscar Tschirky, who came up with the dish. But then Tschirky has form for creating dishes which became household names: he is also credited by some as coming up with thousand island dressing and eggs Benedict. The salad’s name feels like it should point towards the walnuts which now form an integral part of the dish, but of course it is simply the name of its birthplace, and walnuts weren’t even part of the salad until 1928.

Waldorf salad has been the butt of culinary jokes for over forty years, and is even the subject (and title) of a Fawlty Towers episode. When a hotel guest power-orders a Waldorf salad, which doesn’t feature on the establishment’s menu, Basil falters. He tries to hide his ignorance and fob the guest off by explaining that they’re fresh “out of Waldorfs.” Sadly for Basil, this doesn’t fly; nor does his attempt to sell the guests a “Ritz” salad, made up of apples, grapefruit and potatoes, coated in mayo. Although we’re supposed to laugh at Basil’s incompetence, the idea that his combination sounds as unlikely and (un)appetising as the Waldorf variety is not terribly far-fetched. But the salad is a classic for a reason: it really does work, and the peculiar combination is actually a clever balance of sweet and savory, crisp and yielding. All it needs is a little judicious seasoning and fresh ingredients.

Here I’ve gone textbook: no twists, no fancying up. You can turn this into a delightful lunch with some grilled chicken and boiled new potatoes tossed in a little butter, but the salad will happily accompany a surprisingly large array of dishes — try it as part of a barbecue, or with whole baked fish, or just add torn lettuce and serve alongside really great bread, and maybe some strong cheddar.

Waldorf salad

Makes: Serves four as a generous side salad

The peculiar combination is actually a clever balance of sweet and savory

Takes: 5 minutes

A small bunch of grapes (about 3½ oz)

1 crisp eating apple

4 ribs celery

2½ oz Walnuts

½ tablespoon lemon juice

1 tablespoon extra virgin olive oil

3 tablespoons mayonnaise

Put the walnuts in a pan and heat until just toasted: as soon as you can smell them they are ready. Immediately transfer to a chopping board, and roughly chop

Cut the celery into ½-inch slices, and halve the grapes. Remove the core from the apple, and slice as thinly as you can

Combine the lemon juice, oil, and mayonnaise, along with a generous grinding of black pepper and salt to season. Toss the celery, grapes, apple and walnuts in the mayonnaise, spoon into a bowl, and serve..."


This article was originally published on Spectator Life.

[itsjoan...@webtv.net]

On Wednesday, May 25, 2022 at 7:06:37 AM UTC-5, GM wrote:
>
> https://spectatorworld.com/life/wild-about-waldorf-salad/
>
The two things I leave out when I make it are the grapes as I always
have raisins on hand. The raisins would plump up in the dressing.
Nor do I use any olive oil, but I do use half mayo and half sour cream
and a touch of sugar in the dressing.

I'd make it and take to work, and it would be a very large bowl as my
co-workers seemed to enjoy it.

[Bryan Simmons]

On Wednesday, May 25, 2022 at 7:06:37 AM UTC-5, GM wrote:

Raw celery and wino beatoff. Same clown who came up
with vomit dressing (Thousand Island).

--Bryan

[bruce bowser]

I never understood eating apple with chicken.

[itsjoan...@webtv.net]

On Wednesday, May 25, 2022 at 2:43:20 PM UTC-5, bruce bowser wrote:
>
> I never understood eating apple with chicken.
>

Chicken wasn't mentioned.

[Cindy Hamilton]

He's free associating.

I don't care for Waldorf salad. I don't think chicken would make it any
better.

--
Cindy Hamilton

[itsjoan...@webtv.net]

On Wednesday, May 25, 2022 at 4:17:33 PM UTC-5, Cindy Hamilton wrote:
>
> On 2022-05-25, itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:
> >
> > On Wednesday, May 25, 2022 at 2:43:20 PM UTC-5, bruce bowser wrote:
> >>
> >> I never understood eating apple with chicken.
> >>
> > Chicken wasn't mentioned.
> >
> He's free associating.
>

He was just commenting for a filler.

>
> I don't care for Waldorf salad. I don't think chicken would make it any
> better.
>

For myself, Waldorf salad is enjoyed as is, no meats or vegetables
to 'enhance' it.

[Hank Rogers]

itsjoan...@webtv.net wrote:
> On Wednesday, May 25, 2022 at 4:17:33 PM UTC-5, Cindy Hamilton wrote:
>>
>> On 2022-05-25, itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:
>>>
>>> On Wednesday, May 25, 2022 at 2:43:20 PM UTC-5, bruce bowser wrote:
>>>>
>>>> I never understood eating apple with chicken.
>>>>
>>> Chicken wasn't mentioned.
>>>
>> He's free associating.
>>
> He was just commenting for a filler.
>>
>> I don't care for Waldorf salad. I don't think chicken would make it any
>> better.
>>
> For myself, Waldorf salad is enjoyed as is, no meats or vegetables
> to 'enhance' it.
>

Yes, me too. but our master does prefer the aroma more if the
digested salad includes some form of animal cadavers, preferably
tortured.

Bruces are the same, even if not masters right? Some timidly sniff
the ancient past, some only enjoy flavorful rectal whiffs in the
present.

Maybe I'm wrong.

[GM]

And lest we forget, *who* here is a specialist in the "FYOOTURE"...???

--
GM

[Default User]

GM wrote:

>"You don’t see Waldorf salad so much nowadays. It’s a simple dish:
>raw celery, apple, grapes and walnuts, tossed in a mayonnaise-based
>dressing.

I don't like either grapes or raisins in Waldorf salad, and I prefer
toasted pecans versus walnuts (just not a walnut fan).


Brian

[André Malraux]

I know people who make so many changes to the dish they order that a
tomato soup becomes a grilled cheese sandwich.

--
André Malraux
<https://cdn.britannica.com/20/109120-050-C8214147/Andre-Malraux.jpg>

[Default User]

Andr� Malraux wrote:

>On Thu, 26 May 2022 01:47:20 -0000 (UTC), "Default User"
><defaul...@yahoo.com> wrote:
>
>>GM wrote:
>>
>>>"You don’t see Waldorf salad so much nowadays. It’s a simple dish:
>>>raw celery, apple, grapes and walnuts, tossed in a
>>>mayonnaise-based dressing.
>>
>>I don't like either grapes or raisins in Waldorf salad, and I prefer
>>toasted pecans versus walnuts (just not a walnut fan).
>
>I know people who make so many changes to the dish they order that a
>tomato soup becomes a grilled cheese sandwich.

I'm kind of a purist on grilled cheese too. Bread, cheese, butter.
That's all you need.


Brian

[Dave Smith]

On 2022-05-26 4:27 a.m., Default User wrote:

> Andr� Malraux wrote:
>
>
>> I know people who make so many changes to the dish they order that a
>> tomato soup becomes a grilled cheese sandwich.
>
> I'm kind of a purist on grilled cheese too. Bread, cheese, butter.
> That's all you need.
>
>

There is a lot to be said for a plain old grilled cheese, but I usually
make them with a slice of tomato and some thinly sliced onion. It makes
a good sandwich even better.

[Mike Duffy]

On 2022-05-26, Dave Smith <adavid...@sympatico.ca> wrote:

> [...] a slice of tomato and some thinly sliced onion.

If you want to anything to a grilled cheese, start with bacon.

[bruce bowser]

Well, i've never had any of the stuff. Still, mayo with apples, celery and nuts or whatever don't go together, I don't think I'd like any of that, with chicken or not.

[Cindy Hamilton]

I'll add bacon, lettuce, tomato, and mayonnaise, but omit the cheese.

Never been a huge fan of bacon and cheese together. But a thin slice of
tomato, a paper-thin slice of onion, and a little fresh jalapeno added
to a grilled cheese sandwich is delightful.

My jalapeno plants have a few embryonic buds on them. Now all I have to
do is wait.

--
Cindy Hamilton

[Mike Duffy]

On 2022-05-26, bruce bowser <bruce2...@gmail.com> wrote:

> Well, i've never had any of the stuff.
> Still, mayo with apples, celery and nuts
> or whatever don't go together

Well, still, I just found out a few days ago that was celery,
and not cabbage that was one of the ingredients. I always
liked my mistaken 'Maldorf' I suppose I can call it.

Maybe you should try that: Cabbage, walnut/pecan, apple,
grape, and mayonaisse. (That last miracle whip if you're my
wife or jarred beat-off if you're Bryan Simmons.)

[Bryan Simmons]

On Wednesday, May 25, 2022 at 9:20:20 PM UTC-5, André Malraux wrote:
> On Thu, 26 May 2022 01:47:20 -0000 (UTC), "Default User"
> <defaul...@yahoo.com> wrote:
>
> >GM wrote:
> >
> >>"You don’t see Waldorf salad so much nowadays. It’s a simple dish:
> >>raw celery, apple, grapes and walnuts, tossed in a mayonnaise-based
> >>dressing.
> >
> >I don't like either grapes or raisins in Waldorf salad, and I prefer
> >toasted pecans versus walnuts (just not a walnut fan).
>

********
Ian said, "Why don't you make a list, and I'll do all the
food? What kind of a cake would you like?"
.
"Oh, my mom makes that. Homemade German
chocolate, and the right way, with pecans, not
walnuts."
********

>
> I know people who make so many changes to the dish they order that a
> tomato soup becomes a grilled cheese sandwich.
>

If you don't want to read more, it's gonna cost ya.

--Bryan

[bruce bowser]

On Thursday, May 26, 2022 at 2:04:59 PM UTC-4, Cindy Hamilton wrote:
> On 2022-05-26, Mike Duffy <mxd...@bell.net> wrote:
> > On 2022-05-26, Dave Smith <adavid...@sympatico.ca> wrote:
> >
> >> [...] a slice of tomato and some thinly sliced onion.
> >
> > If you want to anything to a grilled cheese, start with bacon.
> I'll add bacon, lettuce, tomato, and mayonnaise, but omit the cheese.

Just gimmie white bread, plenty of butter and Kraft cheese, OK Cindy?

[André Malraux]

And leave that poor pig alone, barbarians!

[Gary]

On 5/26/2022 2:04 PM, Cindy Hamilton wrote:
> On 2022-05-26, Mike Duffy <mxd...@bell.net> wrote:
>> On 2022-05-26, Dave Smith <adavid...@sympatico.ca> wrote:
>>
>>> [...] a slice of tomato and some thinly sliced onion.
>>
>> If you want to anything to a grilled cheese, start with bacon.
>
> I'll add bacon, lettuce, tomato, and mayonnaise, but omit the cheese.

Yes! lol

>
> Never been a huge fan of bacon and cheese together. But a thin slice of
> tomato, a paper-thin slice of onion, and a little fresh jalapeno added
> to a grilled cheese sandwich is delightful.

I just add a thin slice of tomato. Just that is such an improvement.

[Default User]

Sure, if that's what you like that's what you like. It's just not how I
prefer.


Brian

[bruce bowser]

On Thursday, May 26, 2022 at 2:04:59 PM UTC-4, Cindy Hamilton wrote:

> On 2022-05-26, Mike Duffy <mxd...@bell.net> wrote:
> > On 2022-05-26, Dave Smith <adavid...@sympatico.ca> wrote:
> >
> >> [...] a slice of tomato and some thinly sliced onion.
> >
> > If you want to anything to a grilled cheese, start with bacon.
> I'll add bacon, lettuce, tomato, and mayonnaise, but omit the cheese.

Cindy, that makes something entirely different. But its still also good, though.

[Bryan Simmons]

Because wino beatoff is better than cheese.
IMO, nothing else needs to be added to a
bacon and tomato sandwich. Lettuce is OK,
but it's a distraction. No jerkoff in a jar. Not
even *real* mayonnaise.

I don't know if it is practical to scale down
Pulsed Electric Field Pasteurization
technology to units that could be used by,
say, the prepared foods departments of
supermarkets. Mayonnaise could be made
fresh, from scratch, a couple of times a
week, and used in prepared foods like
chicken salad, and as an optional condiment
on freshly assembled sandwiches, but also
sold as a condiment with a decently long
use by date when kept refrigerated.

--Bryan

[Hank Rogers]

Why would they do that, when they can hire a wino real cheap? A box
of franzia a day would get them all the bryan mayo they could sell.

[Michael Trew]

On 5/26/2022 14:59, Bryan Simmons wrote:
>
> "Oh, my mom makes that. Homemade German
> chocolate, and the right way, with pecans, not
> walnuts."
> ********

Grandma makes that every now and again. I'm pretty sure she cheats now
and uses a boxed cake mix, but it's still good, and it always has pecans
in the icing.