This classic is the perfect winter salad, because all the ingredients are well in season from October to March, so you can have a lovely crunchy result half a year.
This famous salad was invented in the 1896 not by a chef but by the maître d’hôtel of the Waldorf-Astoria in New York, Mr. Oscar Tschirky, for which we are really grateful. And even more so, for not bearing his name.
The Waldorf salad was an instant success. Like most classics there’s not much to be gained by trying to change it, so better stick to the original. However, if you are very tempted to play with it, try making it meaty, by adding cooked, shredded chicken.
Preparation time: 20 minutes
2 apples – one red skinned the other green skinned;
Juice of half a lemon
2 stalks celery , cut into chunks
5-6 lettuce leaves
For the mayonaisse:
2 egg yolks
1 ½ tbsp lemon juice
1 tsp Dijon mustard
300 ml vegetable oil
Salt and pepper
For the mayonnaise:
Put the egg yolks into a bowl. Follow with half of the lemon juice, Dijon mustard, and salt and pepper. Whisk vigorously to fully combine into a fluffy, light consistency.
Slowly begin to drizzle in the oil, little by little, whilst constantly whisking, making sure that it’s fully incorporated before adding more oil. When all the oil is used and the sauce begins to thicken and resists the beating action, it is ready.
For the salad:
Cut the apple into chunks and toss with the lemon juice. Spead the lettuce leaves on each individual serving plate, to use them as a bed for the salad. I personally prefer them torn into bitesize pieces and mixed with the rest of the salad.
Mix together the mayonnaise with all the other ingredients.