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Take The Waldorf Salad
To Memorial Day Picnic
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Special To The Jewish. News
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66
Friday, May 22, 1987
•••••• ■
),4 / THE
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Fresh
COOKING
THE DETROIT JEWISH NEWS
irectly ahead is the
long weekend that
includes Memorial
Day — the unofficial begin-
ning of summer for most of
us. For many people it has
become the custom to dine al
fresco on Memorial Day
weekend, frequently with
guests.
Our company meal is gen-
erally informal and always
includes some salads, usually
at least one fruit-based salad
and one that is priMarily
vegetables. Because I love the
combination of apples, wal-
nuts, and celery, I include
Waldorf Salad — that classic
side dish that first premiered
several decades ago at the
Waldorf Astoria Hotel in
Manhattan, and has re-
mained popular ever since.
As is my habit with such
renowned recipes, I studied a
dozen or so cookbooks to see
if there was any standard
combination or technique for
"authentic" Waldorf Salad.
What I found was an eclectic
variety of dishes that were
designated "Waldorf' simply
because they included un-
peeled apples, celery and
some type of nut. Most also
contained mayonnaise or a
similar creamy dressing.
Interestingly, the original
Waldorf Salad, as created by
Oscar Tschirky, who was
maitre d' (but not chef) of the
Waldorf from 1893 to 1943,
did not include any nuts and
the apples were peeled (see
recipe below). Walnuts and
unpeeled apples were later
variations that are now con-
sidered almost indispensable
for "Waldorf Salad."
But innovative cooks have
not stopped there. I came
across recipes for frozen Wal-
dorf salads, molded ones, and
even one that had peanut-
butter mixed in with the
dressing. Many additional
fruits and nuts were used in
some of the recipes. There
were Waldorf salad appetiz-
ers, main dishes, side dishes
and desserts. I probably could
have found a Waldorf soup if
I looked long enough. Not all
the recipes appealed to me,
but they did inspire me.
What kind of new Waldorfs
could I devise?
I thought of Waldorf
charoset — finely chopped
apples, nuts, and celery, held
together with a dressing of
mayonnaise, wine and cin-
namon — but that seemed a
bit too bizarre. However, a
chicken Waldorf, rice Wal-
dorf, Waldorf slaw, and Wal-
dorf tortoni were very in-
teresting and tasty. And
some simple variations on the
classic recipe, such as tropical
Waldorf, also worked well.
Following are traditional
versions of Waldorf Salad as
well as some of the new vari-
ations I developed.
ORIGINAL WALDORF
SALAD
According to Time/Life's
The Good Cook series' Salads
book, this simple recipe was
first published in 1896 and is
said to be the original for-
mula for the salad. (This re-
cipe is from Oscar of the
Waldorfs Cook Book as re-
printed in Salads.)
2 apples, peeled, cored and
cut into 1/2 inch cubes
1 cup 1/2 inch thick celery
slices
About 1/4 cup mayonnaise
Combine the apples and
celery. Be careful not to let
any seeds of the apples be
mixed in. The salad must be
dressed with a good mayon-
naise. Makes 4 servings.
CLASSIC WALDORF
SALAD
2 cups cored and cubed
unpeeled red apples
1 to 2 cups sliced or diced
celery
Continued on Page 68