The waldorf salad is a sophisticated classic. Said to have its originated at The Waldorf Hotel in New York City nearly a century ago, it was originally made with year-round base ingredients like celery, apples, red onion and mayonnaise. But has evolved over the years to include unique flavours like nuts, grapes, raisins or radicchio. Below, we’ve rounded up six of our favourite waldorf salad recipes so you can enjoy a taste of the big apple.
Don’t eat salad? You will after you try this. This is an edited extract from the e-book One Leaf At A Time by Kirsten Jenkins, $10, available at kirstenjenkins.com.au
“The lamb can be crumbed a day ahead to make for a speedier meal the next day” – Shannon Bennett.
"Most of us know the history of the waldorf salad: Basically a fancy restaurant manager in 1896 thought he knew better the chef, and using the motto 'less i more' put together some witlof lettuce, apples and celery, and bound it in mayo! I'm no maitre'd, so my version is a little more detailed, if you get what I mean" - Shannon Bennett.
This Waldorf-style salad is a real classic that doesn't need a lot of alteration other than to add some in-season nectarine.
This mayo-roasted chicken with Waldorf salad and tarragon is a foolproof dinner for the whole family. It's quick, delicious and packed full of flavour.
This summer, pick Australian grown corn with grassy green husks for a fresh addition to your BBQ.
Blue cheese and apple form a classic flavour combination in this striking appetiser.
