Waldorf: A Simple Salad Befitting Royalty
When The Waldorf Hotel opened in New York in 1931, it was the world’s tallest and largest hotel. This Art Deco hotel, which later became Waldorf Astoria that united two adjacent hotels, The Waldorf and the Astoria, has hosted many world dignitaries and royalty — from U.S. Presidents and the Duke and Duchess of Windsor to Elizabeth Taylor and yes, Imelda Marcos. In my capacity as a Certified Meeting Planner, I had the occasion several years ago to stay at one of its suites. It felt like I was transported to a totally different era!
Among the many things that amused me about the hotel was its official name at that time: Waldorf=Astoria. No, that wasn’t a typo. It really used the “equals” sign. Hotel staff will tell you that the unusual punctuation represented the “equality” between the Waldorf and Astor families, as well as the corridor that connected the two properties, Waldorf and Astoria. The punctuation has since been dropped by its new parent company, the Hilton.
Unknown to many, The Waldorf created several dishes, among them, the Waldorf Salad and Eggs Benedict.
The Waldorf Salad is such a simple recipe, but one that’s definitely fit for royalty. It is a very healthy salad, combing fruit, vegetables and nuts. What more can your mother ask for?
1 apple, unpeeled, cored and sliced into bit-sized cubes
1/2 cup mayonnaise
1/2 cup white vinegar
1 stalk celery, chopped
1/2 cup raisins
1/2 cup walnuts, ground
3 lettuce leaves
Salt and pepper to taste
Combine apples, celery raisins and walnuts in a mixing bowl. Add salt and pepper to taste. In a separate bowl, whisk together mayonnaise and vinegar and pour over the apple mixture. Toss. Refrigerate for at least 30 minutes. When ready to serve, line a salad bowl with lettuce leaves and transfer the chilled mixture into the bowl.