Summer Salad Collection: Waldorf Salad

The Waldorf Salad has been a culinary staple since it was first served for a charity gala in 1896 at New York’s Waldorf-Astoria Hotel. It can be made quickly and is a blessing for hosts looking to make a cold dish in advance that won’t wilt or oxidize like many other salads.

While a traditional recipe uses fresh grapes in the mixture, we’ve experimented with a flexible recipe version that allows you to incorporate your favourite dried fruits – helpful if you which to bring back this dish in the winter. This adaptation is a seasonal exchange so you can serve a lovely Waldorf year round.  Experiment with summer fruits to see what combinations you like best, though the classic dish is made with grapes and apples. The slight bitterness of celery helps to balance the sweetness of whichever fruits you choose.

• • You can make the salad hours or even a day in advance. However, using dried fruits (especially berries) may discolor white dressing overnight.

• • Try dry roasting your choice of nuts to bring out a variation on the typical flavour.  If you want to use pre-roasted, salted nuts just eliminate salt from the dressing.

• • Serve as a side at a bbq, at a party or even with Christmas dinner (in winter, we recommend using celeriac instead of celery, dried cranberries, and mixed nuts for a festive winter feel).

• • Plate on a bed of lettuce or other greens for a more formal presentation or add radishes for a bit of spice and crunch.