Waldorf Salad 

Created by Oscar Tschirky in the late 1890s, the Waldorf Salad has had many iterations over the years. As maître d’ of the Waldorf-Astoria, Tschirky was known for devising signature recipes for the restaurant. This includes this simple salad in his 1896 cookbook, The Cook Book by “Oscar” of the Waldorf. His original recipe featured just diced apples and celery “dressed with a good mayonnaise.” Feel free to try the adapted homemade version below or use your favorite jarred mayonnaise. Chopped walnuts are often added for extra crunch.

Waldorf Salad 

---

• Author: Becky Libourel Diamond
• Yield: Serves 4

Print Recipe

Description

A true staple of the Gilded Age.

---

Ingredients

Scale 1x2x3x

For the salad:

• 2 large tart apples (like Granny Smith)
• 2 stalks celery

For the mayonnaise dressing:

• 1 egg yolk
• 1/2 tsp ground mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tsp lemon juice
• 3/4 cup olive or canola oil

For serving/garnish:

• 4 large apples
• Boston or butterhead lettuce leaves, washed and dried

Cook Mode Prevent your screen from going dark

---

Instructions

1. Peel apples and cut into 1/2-inch dice. Trim ends off celery and cut into 1/2-inch dice. Place apples and celery in a medium bowl and set aside.
2. To make the mayonnaise, place the egg yolk, mustard, salt, pepper, and lemon juice in a large deep bowl. Whisk very briskly until the mixture starts to form bubbles, about 1–2 minutes. Slowly add the olive oil a few drops at a time, stirring constantly with the whisk.
3. When it starts to thicken and emulsify, add the oil in a steady stream, still whisking vigorously until all the oil has been added.
4. Combine about 1/2 cup of mayonnaise (or to taste) with the apples and celery. Stir to coat.

5. For a fancy presentation, serve in apple cups. Using a paring knife, cut a circle around

   the stem end of 4 apples. Scoop out the center with a melon baller or small spoon

   so that each apple is a thin-walled cup. (The inside part of the apple can be strained

   through a sieve to remove any core or pits and used to make applesauce or pudding.)

   If desired, cut the top edge of the apple cups into a zigzag pattern. Place the apple

   cups in cold water until ready to serve. To serve, drain apple cups and wipe dry. Spoon Waldorf Salad into cups and place

   on Boston or butterhead lettuce leaves.

    

   NOTE: To avoid the risk of salmonella, use pasteurized eggs.

Recipe From The Gilded Age Cookbook: Recipes and Stories from America’s Golden Era 1868-1900 by Becky Libourel Diamond is published by Globe Pequot  
Photography by Heather Raub of FrontRoom Images
Food Styling by Dan Macey of dantasticfood

Subscribe to TABLE Magazine’s print edition.