What are we missing the most right now? Catching a Broadway show at Times Square, a stroll down the fifth avenue, breakfast at the Tiffany and Co café, a customary tour of MoMA, a visit to the strawberry fields at Central Park, spending hours browsing books at Barnes and Nobles, shop till we drop at Macy’s, lazy afternoons spent bistro hopping at West Village, and the breathtaking views from the Empire State Building and Top of the Rock with Waldorf Salad.
With all those memories of the Big Apple, it felt right to kick-start our monthly theme around Salads of the world by introducing the Waldorf Salad – which according to the American Century Cookbook, was created in New York City in 1893, by Oscar Tschirky, at the landmark Hotel, The Waldorf Astoria.
Originally, apples, celery, and mayonnaise were the key ingredients of this salad that became a huge success since its launch. Interestingly, finely chopped walnuts were added to the salad much later, in 1928, although most people associate the salad with walnuts as the key ingredient. Today, Waldorf salad is usually served cold as an appetizer, on a bed of lettuce, while ingredients such as chicken, raisins, or grapes are sometimes added in the modern versions of this elegant dish. While Waldorf Salad is consumed around the year in the United States, it is the most ordered salad in the fall when apples and walnuts are in season. This salad is also very popular around the holidays, gracing many a Thanksgiving and holiday spread.
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