Waldorf salad

Oscar Tschirky (1866 - November 6, 1950) was a Swiss-American restaurateur who was the master of the hotel of Delmonico's Restaurant and subsequently the Waldorf-Astoria Hotel in Manhattan, New York, United States. He was widely known as "Oscar of the Waldorf" and published a large cookbook.

Working first as a busboy, or commis waiter, in the Hoffman House shortly after his arrival in New York, he participated in the rise of exclusive restaurants. He became known as the master of the hotel of Delmonico's Restaurant and subsequently the Waldorf-Astoria Hotel in Manhattan, New York. He was widely known as "Oscar of the Waldorf".

Because of his association with the restaurant, he capitalized on his association with food, although he had never worked as a chef.

He published a large cookbook. He is also pictured on a relish bottle displayed in the lobby of the Waldorf-Astoria, along with other photos of him at the major events during his tenure as maître d'hôtel. He is credited with having created the Waldorf salad, and for aiding in the popularization of the Thousand Island dressing. Tschirky is also credited with developing the preparation of Eggs Benedict, although differing accounts make this hard to confirm.

Tschirky had a farm in New Paltz, New York, where he hosted picnics for friends and family as well as other chefs. In later years the property was purchased by the Philantropique Society and was operated as a retirement home for chefs. It later opened to the general public and was known as The Culinarians' Home.

Waldorf salad has a fairly long history, beginning in the 19th century, and perhaps even earlier. It is only known that in 1893 it was already served at the Waldorf restaurant. This is one of the most prestigious institutions in New York, which was renamed in 1931 to Waldorf-Astoria. From there, the Waldorf salad recipe spread all over the world. Today, every restaurant that prides itself on its reputation necessarily offers its customers a Waldorf salad.

Waldorf salad (Waldorf) is one of the most popular American salads. The salad usually consists of sour or sweet apples, celery and walnuts. It is usually seasoned with mayonnaise and lemon juice. There are also variations in the preparation of Waldorf salad with the addition of raisins and grapes.

A classic recipe for Waldorf salad

Ingredients

Celery - 5 stalks,

Walnuts - 1 handful,

Green apple - 1 piece,

Lemon juice - 1 tbsp.

Cream 33% - 100 ml.,

Mayonnaise - 2 tbsp

Cooking method:

Initially, celery needs to be cleaned, but at the same time only on the outside. Then grind the celery so that a small homogeneous straw is obtained.

A handful of walnuts must be fried, they can be peeled and chopped if desired.

Peel a squash, grate it and squeeze the juice. Cut the green apple, like celery, into thin strips. To prevent the apple from darkening, sprinkle it with 1 tablespoon. lemon, then the apple will retain its natural color longer.

In a separate bowl, mix the sliced ​​apple and celery until a homogeneous mass is formed.

We take a bowl, pour 100 ml of cream into it. Then whisk the cream, as a rule, for no more than 2 minutes. Note that if the cream does not have enough fat or temperature, as a rule it does not beat. So be very careful.

In a bowl with whipped cream, add 2 tablespoons of mayonnaise and mix the ingredients thoroughly until a homogeneous mass is obtained.

Season the salad with whipped cream and mayonnaise. Add the chopped walnuts, mixing well.