A couple of years ago, I wrote a post on the Waldorf Salad for the blog of the beautiful Italian ceramics company that is Giardini di Sole (www.giaridnidisole.com). It was about the Waldorf Salad with a twist, and I thought I’d make one for supper this coming weekend, so I went to look up the recipe. Here it is — I hope you enjoy it. You could add lobster instead of king prawns, or scallops even, why not?
I love the Waldorf salad and I love its historical baggage. See what wikipedia has to say about it:
The salad was first created between 1893 and 1896 at the Waldorf Hotel in New York City (the precursor of the Waldorf-Astoria Hotel, which opened in 1931). Oscar Tschirky, who was the Waldorf’s maître d’hôtel and developed or inspired many of its signature dishes, is widely credited with creating the recipe. In 1896, Waldorf Salad appeared in The Cook Book by ‘Oscar of the Waldorf’; the original recipe did not contain nuts, but they had been added by the time the recipe appeared in the Rector Cook Book in 1928. The salad became popular enough that Cole Porter featured it in his song “You’re the Top“.
I love Cole Porter too!
Diana Rigg & Maggie Smith sing Cole Porter’s “You’re the Top”
The best thing about a Waldorf is that its retro charm is not at all at odds with healthy modern food trends. A salad made up of celery hearts, apples, grapes, walnuts as well as salad leaves is the bees knees. If one wants to turn it into a ‘complete’ meal, however, i.e. add protein to the dish, then … why not add some seafood? I thought … and here is the result. King prawns that have been de-veined, then boiled for only 3 or 4 minutes in simmering salted water and left to cool. The dressing? Two parts olive oil, 1 part lemon juice and dollops of home-made mayonnaise for those who like it.
And a close-up …