Waldorf salad: the recipe for the crispy and creamy US side dish

L’insalata Waldorfoh Walford Saladit’s a outline simple and tasty of American origin. Designed in 1896 yes Oskar Tschirky, master of Waldolf Astoria Hotel New Yorkfrom which it owes its name, and served for the first time on the occasion of a charity ball in favor of the orphan children of the Sainte-Marie Hospital, is characterized by its creamy consistency and its sweet and delicate notes.

There are many variations of this recipe, but the essential ingredients are celeriac and green apple, which will give the dish its characteristic crunch, and the presence of a Pad creamy and enveloping, here made with Greek yogurt, mayonnaise and two generous spoonfuls of honeyed: for a truly irresistible combination of flavors.

To prepare it, just cut the celeriac into thin strips, blanch them for 3 minutes in boiling water, then dry them carefully with a cloth. Once cold, they join the green applealso thinly sliced, and garnished with yoghurt mayonnaise and chopped walnut kernels: the result will be a rich and delicious dish, ideal to bring to the table for any breakfast oh cena family or to open a meal with special guests.

For an impeccable result, prefer apples of the Granny Smith variety, with firm and crunchy flesh, and do not forget to collect them, after having peeled them and cut them into rings, in a bowl with a littleacidulated water with lemon juice: this way they will not darken and will retain their organoleptic qualities. If you wish, you can combine the preparation with small pieces of cheese, soft-boiled eggs, chicken or grilled fish, and accompany everything with fragrant slices of toasted rye bread: for a complete and delicious dish, to be enjoyed like a delicious single dish every season of the year.

Celery root, also known as Verona celery, is a vegetable with a large edible root and a mild taste. To make it more palatable, we blanched it briefly but, if you prefer, you can easily enjoy it raw, cut into julienne strips, and seasoned with a drop of balsamic vinegar and a drizzle of oil.

Find out how to prepare Waldorf salad following the step by step procedure and tips. If you liked this recipe, also try the capricciosa salad.

How to Make a Waldorf Salad

Clean the celeriac of any earthy residue and place it on a cutting board 1.

With a sharp knife remove the skin 2.

Divide the celeriac in half 3.

Cut it into thin slices 4.

Then cut it into strips 5.

Put the celeriac in a bowl with plenty of cold water 6 to remove all impurities.

Rinse it under running water and drain it 7.

Pour a lot of water into a pan 8bring to a boil and add a pinch of salt.

Pour the celeriac 9 and blanch for about 3 minutes.

After the time, drain it ten and let cool for a few minutes.

Transfer the celeriac to half of a clean, dry kitchen towel 11.

Cover with the other half of the fabric 12.

Dab well by pressing gently with your hands 13and let the vegetable cool.

Prepare the acidulated water by pouring the cold water with the lemon juice into a bowl 14.

Peel the apples 15 and divide them into slices.

Remove the core and thinly slice them 16; then cut them into sticks (keep a few slices of apple aside for the finish).

When ready, collect the apples from the bowl with the sour water 17 to prevent them from darkening.

Chop the walnut kernels with a knife 18.

Pour Greek yogurt into a bowl 19.

Add the mayonnaise 20.

Season with honey 21.

Season with salt and pepper 22.

Mix with a spoon until you get a creamy mixture 23.

Add the celeriac to the yogurt vinaigrette 24.

Mix apple slices 25well drained.

Complete with walnut kernels 26: keep some aside for the final garnish.

Start mixing the ingredients 27.

At the end you should get a creamy and well mixed salad 28.

Transfer the Waldorf salad to a serving platter, garnish with the apple slices and reserved walnut kernels 29bring to the table and serve.

storage

Waldorf salad can be stored in the refrigerator, in an airtight container, for 2 days massive.