I’m sure you’ve had a Waldorf Salad before or at least heard about it! This great dish was created in the late 19th century in New York by Mr. Oscar Tschirky who was the maître d’hôtel of the actual dish that it got its name from. From what I remember reading the original recipe didn’t contain any nuts.
The first time I enjoyed this succulent salad was at the well-known Waldorf Astoria Hotel where I was staying for a few days. Of course when I saw the famous Waldorf Salad on the menu it was a “no brainer”, I just had to order it! I was very pleased with the flavors and since then, I’ve tried many versions of this salad. Most of them are pretty good all with a different touch to them.
In my personal version, I tried to keep it simple so it’s easy to make at home. My initial version was to show you the recipe with celeriac and truffles but I’ve decided to take it down a notch and make it simpler but still tasty!
It is a salad you can serve as an appetizer or a main course. It is easy to make and the flavors combine well together. Although this salad is perfect for summer, I like to enjoy it all year round so this is why I’m sharing this recipe with you in March. It is the perfect salad to serve your guests along with most entrées because it’s light… well, on the light side.
I don’t use light or fat-free plain yogurt in my recipe because I don’t want a runny dressing especially when it is combined with fruits. For those of you who watch your calorie intake and want to use a lighter yogurt, I would suggest you reduce the amount to avoid the dressing being too “liquidy”.
If you can find celeriac (celery root) in your supermarket, cut in in small pieces and let it soak in cold water for 15-20 minutes to remove the bitterness (also helps to prevent browning). When it’s time to mix it with the other fruit/vegetable ingredients, make sure the celeriac is well-drained. If you want to take this recipe up a notch, you can add a couple drops of black truffle oil to your dressing… yum! Bon Appétit!