Waldorf Salad Recipes - Free!
Waldorf Salad Recipes
A Waldorf salad is a salad normally made of celery, fresh apples and walnuts, with a mayonnaise dressing and usually served as an appetizer or a light meal on a bed of lettuce. This salad was first prepared between 1893 and 1896 in the Waldorf Hotel in the city of New York (the herald of the Waldorf Astoria Hotel that came into being with the joining of the Waldorf with the nearby Astoria Hotel which was opened in 1897).
Oscar Tschirky, the then Waldorf's maître d'hôtel developed or inspired many with its signature dishes, is extensively accredited with creating this recipe. Waldorf salad recipe appeared in The Cook Book by Oscar of the Waldorf in 1896, the original recipe did not include nuts, though they had been included by the time this recipe appeared in The Rector Cook Book in the year1928. The salad became prevalent enough that it was featured in the song you’re the Top" by Cole Porter in1934.
Other ingredients that can be included in the Waldorf Salad Recipes include; turkey, chicken, grapes, and dried fruit like dates or raisins. Newer versions of the salad sometimes alter the dressing to a yogurt dressing or a seasoned mayonnaise. There is a variation known as an Emerald Salad that replaces celery with cauliflower. This salad also may comprise of zest of lemons and oranges. Here is a an ideal Waldorf salad recipe suited for men and women aged 30 and above.
Waldorf salad with steel cut oats
Ingredients
· 1 cup of steel cut oats, cleaned and drained
· 1 cup of clean water
· 1 teaspoon of kosher salt, alienated
· 2/3 cup coarsely cut walnuts
· 1 1/2 teaspoons of honey
· 1/8 teaspoon red pepper powder
· 3 tablespoons of extra virgin olive oil
· 2 tablespoons of sherry vinegar
· 1/2 teaspoon of fresh groundedpepper powder
· 1 1/2 cups cubed Granny Smith apple a large one
· 1 1/2 cups of torn radicchio
· 1 1/2 cups of seedless red grapes sliced into half
· 1/2 cup 2 ounces of crumbled blue cheese
Preparation
Mix oats, one cup of water, and 1/2 teaspoon of kosher salt in a medium sized saucepan and let it boil. Reduce the heat and simmer for about 7 minutes without stirring or until the liquid is about to evaporate. Remove it from heat and fluff it using a fork. Place the oats in a medium sized bowl and let it stay for 10 minutes.
Mix walnuts, red pepper, and honey in a little nonstick skillet in medium heat and cook it for 4 minutes or until the nuts are sweet-smelling and the honey is a little caramelized and occasionally stir it.
Mix the remaining 1/2 teaspoon salt, vinegar, olive oil, and black pepper in a tiny bowl, and use a whisk to stir it. Add the dressing, radicchio apple, and grapes to oats and toss it well. Put 1 1/2 cups oat blend on each of the four plates and top each serving with about three tablespoons of walnut mixture and two tablespoons of blue cheese.
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