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Waldorf salad

  • 16th Jun, 2006 at 10:46 PM

I was invited to a barbeque on Thursday. Well, not really. I just sort of showed up and helped set up the place for the party. And then just stayed through. I knew a lot of the people who were attending, so I think people were more pleased to see me than upset that I had never been invited. If they even knew.

Since I was crashing a barbeque, I thought I'd bring something to eat. Apparently, grill space was at a premium, so I opted to make a salad instead. Now I could have bought a tub of potato salad or coleslaw from the supermarket, but that seemed a bit uninventive. And my reputation as a cook precedes me, so it'd seem odd for me to bring prepared food.

Instead, I picked up a bag of apples, a bunch of celery and some other things. I made Waldorf salad, which used to show up all over the place, but nobody eats it now. I thought a bit of nostalgia would go well with grilling, and it seems I was right. People remarked that they hadn't had Waldorf salad in years. You should make one, because it's really simple, and because it's a good salad.


Waldorf salad

Ingredients

  • 2 stalks celery
  • 1 lime
  • 3 tart apples
  • sugar
  • 200g walnuts, toasted
  • 100mL mayonnaise
  • 15mL whole grain mustard
  • salt
  • black pepper

Directions

  1. Wash the lime and grate the peel off the lime, making sure not to grate in the pith. Then squeeze the juice into a large bowl.
  2. Peel your apples and chop them into cubes. Toss them with the lime juice as you do this, so they don't turn brown. I chose Granny Smiths, because they have a good texture and a refreshing tartness.
  3. Now, taste the apples. They should be tart, but also sweet. If they're not, sprinkle in a handful of sugar and let it macerate for a while.
  4. Wash the celery and chop it into cubes, of approximately the same size. Add it to the bowl.
  5. Sprinkle in the walnuts, which can be whole or crumbled. You can toast them earlier to give a nice texture and aroma.
  6. In a small bowl, combine the mayonnaise and mustard to make a dressing. Add salt and pepper to taste. You want something that has a bit of kick, but not overwhelmingly vinegary.
  7. Toss the dressing with the salad in the large bowl, and store in the refrigerator for an hour before serving. When you pull it out, serve it immediately because mayonnaise has a tendency to spoil at room temperature. The classic method of serving it is to mound the salad atop a bed of lettuce.

Serves 6.

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Comments

( 12 comments — Leave a comment )
len
17th Jun, 2006 02:52 (UTC)
I don't think I've ever had Waldorf salad, or even heard of it until now.
sfllaw
17th Jun, 2006 02:54 (UTC)
If you ever come down to Montréal, ask me to make one for you. It's very simple and very tasty.

Say, we've never actually met, have we? We should fix this problem. :)
len
17th Jun, 2006 11:21 (UTC)
Indeed we should. I should be in Montreal a couple of times this summer - or if you're ever in Ottawa, let me know :)
sfllaw
17th Jun, 2006 13:09 (UTC)
Of course, I suppose we'll announce our travel plans using LiveJournal.
vierge_en_trop
17th Jun, 2006 15:35 (UTC)
How did you two get to be on each other's friends lists?!
sfllaw
18th Jun, 2006 23:31 (UTC)
Magic!
dzuunmod
17th Jun, 2006 03:13 (UTC)
Works well with chicken and lettuce thrown in, as well. The way they make it at the delightful Café l'Étranger.
sfllaw
17th Jun, 2006 08:43 (UTC)
If there's lettuce in your Waldorf, that's filler. It's much better when there isn't any.
paisleychick
17th Jun, 2006 16:08 (UTC)
It was very yummy - I think it was great you crashed the party!!!!! Have fun on your trip.
sfllaw
18th Jun, 2006 23:31 (UTC)
Thank you. I'm glad you enjoyed it.

It was good to finally meet you.
(Anonymous)
11th Sep, 2007 19:54 (UTC)
Montreal Waldorf Salad with Celery Root
it was the most fantastic salad I ever had. it helped that the apples were in season, we were out in the countryside -- but I still loved the way the celery root was juliened and functioned almost as a pasta-texture. Also, the apples, did not overpower the salad by making it too fruity for me. It was based in savory, with a hint of tart-sweet. Provided by a catering company on an auto junket for Audi, I have no idea how to get in touch with them.

My wife tried a go at last weekend -- she even did homemade mayo, but it still wasn't spot on.

(if this sounds familiar, i.e., maybe it's not called Waldorf, but has another name -- lemme know)

maddymud at hot mail dot com
(Anonymous)
20th Jun, 2006 13:16 (UTC)
Hi Simon
Hey Simon,

How are you? It is me Paula Correa. We lived at Village One in Waterloo, remember? I have you on my orkut, and I have left a message for you on orkut too. (my pic is there, if that helps)

How have you been?

Well, I transferred to UofT in 2001, graduated in 2005, went back another year for a bachelor of education at OISE and on Friday I will graduate from OISE as a primary/junior teacher.

you can contact me at paulete2@hotmail.com

see ya later

paula

( 12 comments — Leave a comment )