Waldorf Salad (United States)

      No one knows how Waldorf Hotel head waiter Oscar Tschirky came up with the dish we now know as Waldorf Salad.  Maybe the kitchen staff was on strike that day (it could have happened in 1890); or maybe he accidentally allowed a bowl of cucumber salad to spill into a fruit cocktail; or maybe, just maybe, he was secretly a culinary genius who wanted a chance to show off his culinary skills.  Well which ever scenario it might have been launched Mr Tschirky into the history books as the man who made mayonnaise and apples taste good.
      This simple delicacy has become a featured dish in many salad bars across the United States, the flavors of tart apple mixing with mayonnaise and a bit of sugar to create a flavor that has no equal.  Over the years many additions have been put into the recipe, but the tradition dictates that the ingredients be tart apples, mayonnaise, walnuts, and celery.  However, I am a notorious rule breaker, especially in the kitchen where you can safely change ingredients without worry.  The dish is best served in the spring and summer when you want something both light and refreshing. 
     

Sweet Waldorf Salad

6 green apples, cut into 1/2 inch chunks

3/4 cup mayonnaise

4 tablespoons sour cream

1/4 cup mint, finely chopped

3 tablespoons lime juice

2 teaspoons lime zest

2 tablespoons sugar

2 cups thinly sliced celery root

2 cups seedless red grapes, halved

1 1/2 cup walnut halves

1/8 teaspoon salt

In a 350 degree oven place the walnuts on a cookie sheet and allow them to toast for no more then five minutes.

Meanwhile in a medium sized bowl whisk the mayonnaise, sour cream, mint, lime juice & zest, sugar and salt.  In a large bowl place the apples, grapes halves, celery root and walnuts and give a gentle toss.  Pour the dressing over the fruit mixture and toss again.

Refrigerate for about 1 hour before serving to allow the flavors to meld, make sure that the salad stays cool while serving.

Serves 5