Waldorf Salad

Waldorf salad (also Waldorf Salad) is an American salad of apples and perennials or celeriac . Both are cut raw into fine strips ( julienne ) or cubes and marinated with a little lemon juice. They are then mixed with chopped walnuts and dressed with mayonnaise or mayonnaise sauce with cream (Chantilly sauce). Some recipes have tart apples or blanched cubes of celery root. If the Waldorf salad is varied with other ingredients, the name is also adapted: Waldorf salad with pineapple , Waldorf salad with dates , etc.

Waldorf salad was created in New York City at the end of the 19th century at the Waldorf Hotel, the forerunner of the Waldorf-Astoria Hotel . Walnuts have only been part of the salad since the 1920s. Today the version with walnuts is one of the classics in the salad kitchen. The Waldorf-Astoria in turn was founded by William Waldorf Astor and John Jacob Astor IV , descendants of the German emigrant Johann Jakob Astor from Walldorf (Baden) , which also explains the name of the hotel and salad. In 1896 the recipe for Waldorf salad appeared in the cookbook The Cook Book by Oscar of the Waldorf by Oscar Tschirky , who was Maître d'hôtel at Waldorf at the time. In this original recipe, finely chopped celery is used.

Industrially, Waldorf salad is usually made using salad mayonnaise (max. 25%, guide value 20%), hazelnuts (min. 8%, guide value 10%), pineapple and mandarins (max. 10% together) as well as apple and celery in equal parts.

literature

James Rizzi and Peter Bührer: My New York Cookbook. What's cooking. Mary Hahn Verlag, 1996, ISBN 3-87287-432-2 , page 59.

Web links

Wiktionary: Waldorf salad - explanations of meanings, word origins, synonyms, translations

Commons : Waldorf Salad - Collection of images, videos and audio files

Oscar Tschirky: The Cook Book, by "Oscar" of the Waldorf , original recipe for the Waldorf salad on page 433 (PDF; 58.2 MB)

Individual evidence

^ Herrmann, F. Jürgen: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 271 .
^ Charles Sinclair: Dictionary of Food. International Food and Cooking Terms from A to Z. 2nd edition. A & C Black, London 2005, ISBN 978-1-4081-0218-3 , pp. 609 .
^ The Culinary Institute of America (Ed.): The Professional Chef . 9th edition. John Wiley & Sons , Hoboken, New Jersey 2011, ISBN 978-0-470-42135-2 , pp. 918 .
↑ MJ Leto, WKH Bode: The Larder Chef . Routledge, 2006, ISBN 978-0-7506-6899-6 , pp. 73–74 ( google.de [accessed on November 21, 2019]).
↑ Wayne Gisslen, Mary Ellen Griffin: Professional Cooking for Canadian chefs . Ed .: Le Cordon Bleu . John Wiley & Sons, 2006, ISBN 978-0-471-66377-5 , pp. 706 ( google.de [accessed on November 21, 2019]).
^ Alan Eaton Davidson : The Oxford Companion to Food . Ed .: Tom Jaine. 3. Edition. Oxford University Press , New York 2014, ISBN 978-0-19-104072-6 , keyword “salad” .
↑ Janet Clarkson: Food History Almanac: Over 1,300 Years of World Culinary History, Culture, and Social Influence . Rowman & Littlefield , Lanham / Boulder / New York / Toronto / Plymouth, UK 2014, ISBN 978-1-4422-2715-6 , pp. 245 .
^ Letter from the Rhineland-Palatinate Chemical Investigation Office of January 29, 1986 to the Federal Association of the German Delicatessen Industry. V. to file number III B 94/86

[:0-1] Herrmann, F. Jürgen: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 271 .

[2] Charles Sinclair: Dictionary of Food. International Food and Cooking Terms from A to Z. 2nd edition. A & C Black, London 2005, ISBN 978-1-4081-0218-3 , pp. 609 .

[chef278-3] The Culinary Institute of America (Ed.): The Professional Chef . 9th edition. John Wiley & Sons , Hoboken, New Jersey 2011, ISBN 978-0-470-42135-2 , pp. 918 .

[4] MJ Leto, WKH Bode: The Larder Chef . Routledge, 2006, ISBN 978-0-7506-6899-6 , pp. 73–74 ( google.de [accessed on November 21, 2019]).

[5] Wayne Gisslen, Mary Ellen Griffin: Professional Cooking for Canadian chefs . Ed .: Le Cordon Bleu . John Wiley & Sons, 2006, ISBN 978-0-471-66377-5 , pp. 706 ( google.de [accessed on November 21, 2019]).

[companion-6] Alan Eaton Davidson : The Oxford Companion to Food . Ed .: Tom Jaine. 3. Edition. Oxford University Press , New York 2014, ISBN 978-0-19-104072-6 , keyword “salad” .

[7] Janet Clarkson: Food History Almanac: Over 1,300 Years of World Culinary History, Culture, and Social Influence . Rowman & Littlefield , Lanham / Boulder / New York / Toronto / Plymouth, UK 2014, ISBN 978-1-4422-2715-6 , pp. 245 .

[8] Letter from the Rhineland-Palatinate Chemical Investigation Office of January 29, 1986 to the Federal Association of the German Delicatessen Industry. V. to file number III B 94/86