WALDORF salad is one of those dishes that has quietly stayed relevant for well over a hundred years.
Many hotels and home cooks still serve it in one form or another, and although the ingredients are familiar to us today, the idea was surprisingly new when it first appeared on the menu of the Waldorf-Astoria Hotel in New York City.
The salad was introduced in 1896 as part of a charity ball for St Mary’s Hospital for Children.
Lightly toast the walnuts and roughly chop into big chunks.
It was credited to Oscar Tschirky, the hotel’s maitre d’hotel, who became known for shaping several dishes associated with the Waldorf.
Despite not being a chef, he had a strong influence on the hotel’s culinary identity and later published his work in The Cook Book by ‘Oscar’ of the Waldorf.
Tschirky’s original version was very simple: apples, celery and mayonnaise.
Earlier recipes use red apples and grapes in a Waldorf salad.
There were no nuts and no grapes, just a crisp and creamy mix served on lettuce.
Walnuts only appeared later, becoming standard by the time The Rector Cook Book was published in 1928.
Apples remain the core of the salad, but cooks have adjusted the details to suit their preferences.
Line individual bowls with the torn lettuce and spoon a portion of dressing onto each bed of greens.
Tschirky used red apples, likely for their flavour and visual pop, but modern iterations often prefer a monochromatic palette of green apples, green celery, green grapes – everything in harmony except perhaps the walnuts.
Replacing mayonnaise with yoghurt is also common, especially for those who want a lighter dressing.
The salad has also been adapted into substantial versions, adding roast chicken or ham to turn it into a complete meal.
Raisins sometimes appear as an extra sweet note, while toasted nuts bring texture and a richer flavour.
Whisk the mayonnaise, lemon juice, salt and pepper together and pour over the salad just before serving.
Despite these variations, the heart of the dish has stayed the same: crisp fruit and vegetables combined with a creamy dressing.
What was unusual in 1896 is now entirely normal. Using fruit in salads has become standard across many cuisines, appearing in everything from everyday lunches to festive buffets.
The Waldorf played an early role in shifting expectations of what a salad could be, showing that fruit and vegetables can work together without feeling out of place.
With Christmas approaching, the ingredients in a Waldorf salad fit neatly into the season.
Apples, grapes and nuts are at their best, and the salad’s crisp, fresh profile provides a welcome counterpoint to the richer dishes on a festive table.
The Waldorf salad shines brightly for New York, even after 120 years. — LEONG WAI YEE/The Star
It is an easy, reliable way to bring seasonal produce into a festive spread while keeping the flavours light and balanced.
Waldorf salad
Ingredients
Juice from ½ lemon
1 red apple, cored and sliced
2 green apples, cored and sliced
1 cup red grapes, halved
1 rib celery, sliced
1 cup walnuts, toasted
250g romaine lettuce, hand torn
Dressing
6 tbsp mayonnaise
2 tbsp lemon juice
½ tsp salt to taste
¼ tsp black pepper to taste
Directions
Toss one tablespoon of lemon juice over each of the apples immediately after slicing to prevent discolouration.
Whisk the dressing ingredients together in a salad bowl until combined.
Stir apples, celery, grapes and walnuts into the dressing, coating everything.
Line individual bowls with the torn lettuce and spoon a portion of salad onto each bed of greens. Serve at once for maximum crunch.
