There are a lot of icons in New York
From the famous Statue of Liberty to the love-hate relationship of the Cronut, New York City really is a place where experiences are created and remembered.
One of The Cooking Junket’s favourite recipes and must-visit spots in New York is definitely the Waldorf Astoria Hotel
A lot of imitators have tried to replicate the famous Waldorf Salad, but The Cooking Junket truly believes that nothing surpasses a light lunch in the Waldorf Dining Hall overlooking the beautiful streets of Manhattan – eating the iconic Waldorf Salad – it’s like having a slice of New York – all to yourself!
The recipe below is an updated version – Waldorf Salad gone healthy – but hey, if you’re an authentic cook, use mayo baby!
Bon Appetit !
For History Buffs – here is an interesting tid-bit about the Waldorf Salad:
Waldorf Salad is the single most frequently requested recipe at the Waldorf Astoria form people around the world. The original version of apples and mayonnaise (the walnuts were added a bit later) dates back to the 1890s and is credited to Oscar Tschirky, the Waldorf’s maître d’hôtel and namesake of one of the hotel’s three signature restaurants, Oscar’s Brasserie.
The Waldorf Salad has been continuously served on all of the hotel restaurant menus for 100 years. Roughly 20,000 are sold every year. Executive Chef David Garcelon is credited for the most recent version of the salad, which has been lightened with the elimination of mayo for yogurt and crème fraîche. The unique earthiness of truffles adds an especially elegant feel.
For another great recipe swap from Waldorf Astoria – try the Egg’s Benny
Waldorf Salad (Waldorf Astoria New York)
For candied walnuts:
2 cups raw walnut halves
1 egg white
1 tablespoon spice mixture (such as a combination of paprika, cayenne, ground fennel seed, and ground coriander)
1 cup sugar
1/2 cup plain yogurt
1/2 cup crème fraîche
3 teaspoons freshly squeezed lemon juice
Freshly ground white pepper to taste
1/4 cup walnut oil
1 1/2 tablespoons minced black winter truffles (optional)
1/2 cup celery root (celeriac), peeled
2 large granny smith apples, unpeeled
2 large gala apples, unpeeled
1 dozen red grapes, halved lengthwise
1/2 cup microgreens or celery leaves
- Make candied walnuts: Preheat oven to 350ºF. In a large bowl, combine walnuts and egg white; add spice mixture and sugar and mix until evenly coated. Spread walnuts into an even layer on a nonstick sheet lined with parchment paper; roast in the oven until browned, about 20 minutes.
- Prepare dressing: In a medium bowl, combine crème fraîche with yogurt; whisk in lemon juice, white pepper, and truffles, if desired. Add in walnut oil, whisking briskly to emulsify. Set aside.
- Make salad: Using a mandoline on the fine comb setting or a sharp knife, julienne the celery root and apples into matchstick-size strips, being careful to avoid the seeds in the core; transfer to a mixing bowl. Gently fold the dressing into the apple mixture until well combined.
- Assemble salad: Divide the salad between chilled serving plates, using a 4″ by 2″ ring mold to plate the salads. Remove ring mold and garnish on top with microgreens or celery leaves. Scatter plates with alternating grape halves and candied walnut halves.