New York – Waldorf Salad 1.0

NFL AFC CITIES RECIPE #4

NEW YORK

WALDORF SALAD (VERSION 1.0)

 

No city has more recognizable foods due to its high density of different ethnic cultures than my hometown New York.  Most people don’t even realize that a lot of food synonymous with The Big Apple was introduced by immigrants from Italy, Germany, Greece, et.al.  I will not go into the history of the Waldorf Salad but I think you can guess where it originated.

The Waldorf Salad has many variations to it but all agree that apples and celery are the main components and the dressing is mayonnaise based.  My version does not deviate from the original in that regard but it does have some additions that many purists would reject as a proper Waldorf Salad.  Nevertheless, this is the recipe I bring to you this week.

I also promise to you that as long as I keep this blog going there will be a great deal many entries with New York connections in the future.  I can also swear this will not be the only or last and final Waldorf Salad version you get from me.  The basic recipe really allows for some loose interpretations and amendments that can bring some pizzazz to the New York classic.

 

 

THE RECIPE (This serves two)

 

INGREDIENTS:

For the Salad:

1 small head of Boston, Butter, or Bibb Lettuce

2 oz. slab of Bacon or Pancetta, cut into ½ inch cubes

2 Fuji or Gala Apples, cored and peeled (if desired) and cut into ½ inch cubes

2 Celery stalks, washed, ends removed, and chopped into ½ inch slices

3 TBSP chopped Walnuts, toasted

 

For the Dressing:

            ¼ cup Mayonnaise

1 TBSP Extra Virgin Olive Oil

½ TBSP fresh squeezed Lemon Juice

1 TSP Dijon Mustard

½ TSP Honey

Salt, to taste

Fresh Ground Black Pepper, to taste

 

 

PREPARATION:

  1. Pull the leaves of the Lettuce head out from the core and wash thoroughly. Let dry while you cook the Bacon and make the Dressing.
  2. Heat a medium frying pan on medium high. Fry the Bacon until your desired level of crispness and let rest on a plate lined with paper towels.
  3. Make the Dressing: In a small bowl combine all ingredients and whisk or still till mixed well
  4. In a salad bowl add the Lettuce leaves once they are dry enough and then the rest of the Salad ingredients
  5. Pour the dressing over the Salad and stir gently with salad tongs
  6. To serve: With the tongs methodically fill 2 salad plates with the Dressed Salad evenly

 

Tip:  Don’t cut the Apples too much in advance.  They will oxidize quickly and begin to brown.

 

WINE PAIRING:  This recipe is tailor made for Chardonnay.  My advice is to pick your favorite brand.  Nothing compares to Old World chardonnay from the Burgundy region in France but it also the most expensive.  If it’s New World you desire I am partial to the Napa region of California.  You can still find good value in American chardonnay but I would stick to California.  There are some good value wines in Chile for chardonnay too.  I like some of the chardonnays from Australia but not as much from New Zealand.  Sauvignon blanc is the grape for the Kiwis.  I’m not a fan of some of the South African chardonnay wines.  So, to summarize; Old World = France (from Burgundy), New World = California.

Author: Steve Melchior

I am a lover of many eclectic things; food, wine, art, music, travel, sports, movies, literature and of course The Grateful Dead. I combine all these interests into great ideas for food preparation and entertaining with friends and family.

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