ATG’s Winter Waldorf Salad

Waldorf salad recipeAs a tribute to the historic Waldorf Astoria Hotel on Park Avenue in New York City, currently under renovation with plans to reopen with condominiums, we’re featuring our own recipe for a winter Waldorf Salad, along with a few more “official” recipes. A healthy addition to any meal, or even a meal unto itself, we hope you enjoy!

Waldorf Salad

Ingredients for the salad:
1 head of Romaine Lettuce
1/4 – 1/3 cup of Roasted Salted Pecans
1/4 – 1/3 cup of fresh bite-sized chopped Parmesan Cheese
1/4 -1/3 cup dried cherries and cranberries, roughly chopped (we use Mariani brand)
1/2 of bite-sized large apple (we use Cripps Pink or any crisp firm winter apple)

Ingredients for the dressing (Sweet & Sour):
1/2 cup heavy cream or whipping cream
1/3 cup sugar
1/6 cup Colavita Champagne Wine Vinegar
1/2 tsp. salt

Instructions:
Make dressing and refrigerate for 30-60 minutes. Prepare salad in a beautiful winter-inspired serving bowl. Pour desired amount of dressing on salad and toss.

Today’s Official Recipe for Waldorf Salad*  (taken from here)

Ingredients for the walnuts:
2 cups walnut halves
1 egg white
1 tbsp. of spice mixture (paprika, cayenne, coriander)
1 cup sugar

Instructions:
Preheat the oven to 350 degrees F. Combine the walnuts and egg white. Add spice mixture and sugar and mix until evenly coated. Spread nuts in an even layer on baking sheet and roast for 15-20 minutes being careful not to burn.

Ingredients for the dressing:
1/2 cup plain yogurt
1/2 cup crème fraîche
3 tsp. freshly squeezed lemon juice
Fresh ground White Pepper
1/4 cup Walnut oil
1/&1/2 tbsp. minced Black Winter Truffles (optional)

Instructions:
Combine the yogurt, crème fraîche and lemon juice until thoroughly mixed. Then add the oil and pepper and truffles, if desired.  Set aside.

Ingredients for the salad:
1/2 cup celery
2 large Granny Smith apples, unpeeled
2 large Gala apples, unpeeled
2 dozen red grapes, halved lengthwise
1/2 cup micro greens or celery leaves

Instructions:
Julienne the celery and apples into matchstick-size strips and gently fold the dressing into the apple mixture. To assemble salad place the apple/leaves mixture on plate and scatter grapes and walnuts and serve.

*Just exactly what the recipe for the original Waldorf Salad was seems hard to come by, but it is attributed to the famous maitre d’hotel Oscar Tschirky or “Oscar of the Waldorf” in 1893. Whatever it was, it seems it was a much simpler salad than what it is today with only apples, celery possibly grapes and a mayo dressing. There are many different versions claiming to be the original.

The following two recipes are as close to what could have been the original:

Original Waldorf Salad (version I)

Ingredients:
6 tbsp. mayonnaise (or plain yogurt)
1 tbsp. lemon juice
1/2 tsp. salt
Pinch of freshly ground black pepper
2 sweet apples. cored and chopped
1 cup red seedless grapes. sliced in half
1 cup celery, thinly sliced
1 cup chopped, slightly toasted walnuts
Lettuce

Original Waldorf Salad (version II)

Ingredients:
2 celery ribs
1/2 cup red grapes
1/2 cup walnuts
2 apples
1/2 cup mayonnaise
1/4 cup sour cream
1 lemon

For Lillie Belle and All Dogs Great & Small

Dog quotes
Lillie Belle

“Dogs’ lives are too short. Their only fault, really.” – Agnes Sligh Turnbull, American Novelist (1888-1982)

“Until one has loved an animal, a part of one’s soul remains unawakened.” – Anatole France, French Novelist (1844-1924)

Anyone who has loved and lost a dog will appreciate Lucy Dawson’s sketches in her book, Dogs Rough & Smooth, originally published in 1937.

Dawson (1870-1954) was a popular British illustrator known for her paintings and sketches of a variety of dog breeds and was commissioned by the Royal Family to paint the Queen Mother’s favorite Corgi, Dookie. The book, her second of dog sketches following Dogs As I See Them, was republished in 2016 with a foreword by Susan Orlean, an author of several books including Rin Tin Tin and a contributor to several publications, including the New Yorker, Smithsonian Magazine and the New York Times.

Below are some excerpts from Ms. Orlean’s heart-felt words in the foreword, which acutely capture the space that a dog holds in our lives, their power “to be deeply present,” and the paw-dugged-hole left in our hearts when they pass away.

Ms. Orlean references her own dog, Ivy, and her obsession with taking Ivy’s picture as a way to capture her eternally:

“Most of all, what my pictures don’t capture is the astonishing quality Ivy and all dogs possess: the power to be deeply present. Even when Ivy is asleep in a room at the other end of the house, she is still noticeably in residence.”

Lucy Dawson“A house without a dog is a static space. A house with a dog somewhere in it is a house on alert, just moments from bursting into activity, especially if the dog hears the refrigerator open. Anyone who has lived through the death of their dog knows too well the suffocating quiet of a house without one. The first time you come home to the empty house, it aches with hollowness and silence, and the phantom concert of dog noises – those now-absent tail thumps, nail clicks, and tag jingles – just about breaks your heart.  My millions of dog snapshots don’t portray that strange, marvelous experience of coexisting with one of these creatures.”

“Ivy has wandered over while I’ve been writing this. The afternoon light is now buttered and honeyed….[t]his is why I keep taking her picture, in the vain but eager attempt to keep her with me forever.  She [Lucy Dawson] gave me the one thing that we all dream of, that our dogs will be eternal, and in her drawings, these dogs are. They snooze and sit and play and romp in the dreamtime of memory, of art – as alert and lively and full of heart as if they could walk out of this book right now and curl up on the sofa beside me.”