With summer around the corner, South Africans can turn their minds to braais in the sun. As important as the meats being added to the fire, the sides can make or break your braai and someone is always going to insist on a salad. To save yourself from limp lettuce and soggy tomatoes we suggest you try an absolute classic alongside your roast chicken, steaks and boerie this year: The Waldorf Salad.
If you’ve ever enjoyed a crisp and refreshing Waldorf salad, you might be surprised to learn that this classic dish has a history dating back over a century. Named after the Waldorf-Astoria Hotel in New York City, the Waldorf salad has evolved from a simple combination of apples, celery, and mayonnaise into a culinary classic enjoyed worldwide. In this article, we’ll take a journey through time to discover the fascinating history of the Waldorf salad.
The Birth of the Waldorf Salad
Our story begins in the late 19th century, specifically in the kitchens of the Waldorf-Astoria Hotel. The hotel, which opened its doors in 1893, was a symbol of luxury and fine dining. It was here that the renowned chef Oscar Tschirky is said to have created the Waldorf salad in the early 1890s. Tschirky, known for his culinary innovations, sought to create a unique and elegant salad that would capture the attention of the hotel’s elite clientele.
The Original Recipe
The first Waldorf salad was a simple and elegant dish, featuring just three main ingredients:
- Apples: Crisp, fresh apples were a central component of the salad, providing a delightful sweetness and crunch. Tschirky’s original recipe called for peeled and diced apples.
- Celery: Celery, also diced, added a pleasant, crisp texture and a mild, earthy flavour that complemented the apples.
- Mayonnaise: To bind everything together, mayonnaise was used as a dressing. It contributed a creamy richness that balanced the crispness of the apples and celery.
The salad was typically garnished with a sprinkle of chopped walnuts, which added a delightful nutty flavour and a bit of extra crunch. The Waldorf salad quickly became a favourite among the hotel’s guests, who appreciated its simplicity and elegance.
Evolution and Variations
As the years passed, the Waldorf salad gained popularity beyond the walls of the Waldorf-Astoria Hotel. People began experimenting with variations of the original recipe, adding their own personal touches. Some common additions and adaptations include grapes, raisins and chicken. Here is a recipe for our favourite “Evolved Waldorf Salad”. Be sure to pair it with our braaiied roast chicken.
- 3 tablespoons greek yoghurt
- 3 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 2 green apples, diced
- 1 cup diced celery
- 1 cup of grapes, halved
- 1 cup whole walnuts or pecans, toasted and roughly chopped
- 2 tablespoons finely chopped parsley
- ½ teaspoon salt
Toast the nuts
You can either fry the nuts on a stove using a very small amount of oil or roast them in the oven. Either way, cook them until they are lightly golden. Allow them to cool before you add them to the salad otherwise, they’ll melt the yogurt-based dressing.
Make the dressing.
In a small bowl, stir together the Greek yoghurt, mayonnaise, lemon juice, and honey. Set aside.
Chop up the ingredients
Dice the apples and celery, slice the grapes in half, chop the cooled nuts, and finely chop the parsley.
Toss it all together.
In a large bowl, add the green apples, celery, grapes, walnuts, parsley, salt, and mayo dressing. Stir it all together until everything is evenly coated.
