The original Waldorf salad, is a mix of diced apples and celery tossed in a good-quality mayonnaise.
Credit Andrew Scrivani for The New York Times
1 medium ripe apple
1 stalk celery, chopped
¼ cup mayonnaise
Salt and pepper
2 cups lettuce, torn into bite-size pieces
Peel apple and cut into halves. Remove core and slice halves 1/4-inch thick. Reserve 4 slices. Cut remaining slices into thin strips.
In a medium bowl, mix celery, mayonnaise and apple strips; season with salt and pepper to taste. Arrange on lettuce and top with apple slices.
Later versions of the salad commonly added chopped walnuts. If you'd like, toss 1/4 cup of them in with the celery and apple.
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Copycat Kosher Famous Dave’s Drunken Apples
This is one of the restaurant's most popular side dishes. It is sweet, simple, and a sweet side dish for roast turkey or chicken, or a delicious topping for pound cake and ice cream.
2-lbs. Granny Smith apples; peeled, cored, sliced
1 cup sugar
¼ cup honey
1Tablespoons ground cinnamon
1 Tablespoon ground nutmeg
1/4 cup rum, plain or flavored
Stir apples, sugar, cinnamon, and nutmeg together in a pan. Pour rum into apple mixture. Simmer and stir about 1 minute until apples are evenly coated.
Maintain mixture at a simmer over medium heat, stirring frequently, until apples are soft, about 20 minutes.
Let cool about 5 minutes, and serve while still very warm. If serving at a later time, reheat gently
Serves about 4-8 depending on how you use it.Add a comment