Waldorf Salads

Waldorf Salads have a long history in America, as noted in the exceprt from the Wikipedia page below. As Americans are wont to do, things have changed to suit different tastes over the years since it’s initial creation, giving us numerous ways to prepare and enjoy them.

From Wikipedia: “A Waldorf salad is a salad generally made of fresh apples, celery, grapes and walnuts, dressed in mayonnaise, and usually served on a bed of lettuce as an appetizer or a light meal.

The Waldorf salad was first created for a charity ball given in honor of the St. Mary’s Hospital for Children on March 14, 1893 at the Waldorf hotel in New York City. Oscar Tschirky, who was the Waldorf’s maître d’hôtel and developed or inspired many of its signature dishes, is widely credited with creating the recipe. In 1896 the salad appeared in The Cook Book by “Oscar of the Waldorf”.

The original recipe did not contain nuts, but they had been added by the time the recipe appeared in The Rector Cook Book in 1928.

Other ingredients, such as chicken, turkey, grapes, and dried fruit (e.g. dates or raisins) are sometimes added. Updated versions of the salad sometimes change the dressing to a seasoned mayonnaise or a yogurt dressing. A variation known as an Emerald Salad replaces celery with cauliflower. The salad also may include zest of oranges and lemons.

One thing about Waldorf style salads is that they are chunky rather than smooth. This allows an individual to experience not a mash of flavors, but individual spikes of flavor and texture. That aspect has always appealed to me personally, and has led to some outlandish tuna salad coming out of my kitchen!

CHICKEN WALDORF SALAD
Prep Time: 20-30 minutes
Servings: 4-6
Ingredients
1/2 cup chopped walnuts
3 cups chopped cooked chicken
1 cup seedless red grapes, halved
1 large Gala apple, diced
1 cup diced celery
1 cup mayonnaise Salt and pepper to taste
Directions
Place all cut ingredients into a large bowl.

Add mayo on top and fold together gently.

Add salt and pepper to taste.

Serve on a bed of greens.

 

TUNA WALDORF SALAD
Prep Time: 20-30 minutes
Servings: 4-6

Ingredients
1/2 cup chopped walnuts or pecans
2 12 ounce cans tuna in water (albacore recommended), drained
1 cup seedless red grapes, halved
1 large Granny Smith apple, diced
1 cup diced celery
1/2 cup mayonnaise
1/4 cup brown mustard
Salt and pepper to taste

Directions
Place all cut ingredients into a large bowl.

Add mayo on top and fold together. Be gentle so the tuna remains chunky.

Add salt and pepper to taste.

Serve on a bed of greens.

 

The Meat
Meat was not originally an ingredient in Waldorf salads, though it has become very popular over time. Chicken is likely the most popular protein source in use in the United States, though tuna, cubed ham and beef, turkey, and venison have all been seen in Waldorf style recipes. Leftover or broken meats are a popular source.

The Nuts
Nuts are also a later addition to the Waldorf salad. Use nuts that add a contrasting element to your salad. Walnuts are a dryer flavor with a softer texture. Pecans add a subtle sweetness and a stronger flavor. Almonds, whether they are whole, blanched, slivered or sliced, add a definitive hard texture and savory flavor.Pine nuts are generally smaller and have a popping mouth feel. Match your nut choice to your other ingredients and your individual tastes.

The Fruit
Grapes and apples are the tradition. Red grapes are the usual choice due to their size and sweetness.

Apples come in so many varieties that choosing one to your tastes can be problematic. The choices in the recipes above were made as examples of the use of a sweet apple and a tart one. Gala, Pink Lady, and a host of other firmly fleshed, round, sweet apples are available in most grocery stores. Granny Smith on the other hand is a consistently tart, firm apple that adds a bit of punch to the combined ingredients. Choose an apple that suits your tastes.

Celery
This is one ingredient I don’t particularly care for the taste of, but a lot of people do. It’s mildly sweet with extremely firm flesh, and adds a lot of fiber to the dish. Choose fresh stalks. De-vein them, removing the hard, fibrous strings from the backs of the ribs, and shop them into appropriately sized pieces. The leafy tops can even be used as a garnish for a finished salad.

The Binders
Mayonaise is the base binder for the Waldorf style salad. Adding spices, different types of mustard, or other similarly textures sauces can dress your salad up or down. Brown and honey mustard are quite popular.

The Spices
Be aware of the amount of salt, pepper or other spices used to cook the meat you use. This will add flavor to the salad and may negate the use of additional salt in your dish.
Curry is another wonderful addition to the Waldorf style salad. It adds a distinctive aroma and flavor to the other ingredients, and the sweet notes become more pronounced.

The Greens
Fresh baby spinach or mixed greens are used often as the serving base for Waldorf salads, though it’s very likely in the beginning to have been a pretty Romaine. Use what you like. Arugula is bitter, iceberg is mild, spinach has a texture all it’s own.

 

I hope you’ve found this dissection of the Waldorf salad as enlightening as I did writing it. This has been one of my favorite types of salad since I was a child, and is likely to remain on my personal menu for many years to come.

Enjoy!

— Ann Cathey

Harvest Endive Salad

Fall seems to be a time to start thinking about using apples and walnuts more than during the spring and summer. It may be because the the traditional harvest has come in and these are fresher ingredients than any other time of the year.

Down in the southern United States, where this blog originates, the weather seems to swing between hot and cold for most of the fall and part of the winter, leaving us wanting warm and savory dishes part of the time, and salads the rest of the time!

Below is a salad recipe that lends itself to both savory and sweet. It’s great for a light lunch, a brunch addition, or an accompaniment to grilling. It’s also a swift and simple side to take to a family gathering or holiday party.

HARVEST ENDIVE SALAD
Ingredients:
2 heads endive (or substitute Romaine)
1 medium apple
3 oz Swiss cheese
1/4 cup walnut pieces, toasted
1 tbsp fresh chive, chopped for garnish

Directions:
Wash, dry, and trim endive. Cut each leaf into quarters lengthwise. Crosscut into roughly 1/2-inch pieces. Place in large salad bowl.

Wash apple, core and cut into 1/2-inch slices. Add to salad bowl.

Cut cheese into approximately 1/4 inch cubes. Add to salad bowl.

Add salt and pepper to taste.

If serving immediately, toss with dressing and serve. Sprinkle with chives for added color.

If taking to a gathering, wait until you are about to serve before adding dressing and tossing salad.

 

Dressing:
1/4 rice wine vinegar
2 tbsp olive oil
2 tbsp canola or vegetable oil
Pinch of sugar
Pinch of salt

Directions:
In a lidded glass jar, combine vinegar, oils, salt and sugar. Cover and shake vigourously to combine ingredients.

 

Enjoy!

— Ann Cathey

What’s Hiding in Your Freezer?

Have you peeked into your freezer or deep freeze, lately? If you are like me, no matter how organized you try to keep it, things will hide away from you. You mgiht be surprised at the wonderful potential that’s hiding in there, too.

Burger patties are good for more than just burgers. Whether they are beef, turkey or veggie, they can always be cooked up and made into wraps for a quick meal. Simply cook the patties in your preferred method, slice them up, and wrap them in tortillas with wil lettuce, guacamole, pico de gallo and shredded cheddar or pepper jack cheese. With the side of beans and rice, you have a quick and hearty meal.

With the colder weather imminent, soups and stews are always a good meal plan. A variety of meats and veggies that are likely hanging out in your freezer can be utilised towhip up lovely dishes such as chicken noodle soup and beef stew.

Chili if also a great way to warm up your family and meats may be mixed in this dish traditionally made fromt he poorest cuts of beef. Diced or ground venison, lamb, fowl, pork, and beef are all great starts for a big pot of chili. Have onion and chili powder? You’ve got the start to an awesome one pot dinner.

Frozen tortellini, tortelloni, ravioli, and other pasts provide a basis for numerous dishes including traditional pastas with sauce, pasta bakes (layered like lasagne but with different pasts varieties), and even soups. Chicken broth and three cheese tortellini with a bit of garlic and spinach turns into a lovely soup that’s a fun twist on chicken noodle.

Frozen meatballs on hand? Stuff them into bell peppers with a bit of pasta sauce (tomato based or Alfredo), top with cheese and bake. Serve with a small side of pasta and a green salad for a convenient meal.

For a quick side to many of these menu choices, try this:

Romaine Salad with Apples and Walnuts
Prep time: 10 minutes
Servings: 4

Ingredients:
1 bag Romaine lettuce
1 apple
3 oz Swiss cheese
1/4 cup walnut pieces
1 tbsp fresh chives, rough chopped
Your favorite vinaigrette, for serving

Wash and core the apple. Cut into 1/4 inch slices.

Dice cheese into 1/4 inch cubes.

Toss the lettuce into a large salad bowl. Add apples, cheese, walnuts and dressing. Toss to distribute dressing.

Sprinkle chives on top and serve.

 

Enjoy!

–Ann Cathey

Fast Food Leftover Madness

Ever wonder what to do with those fast food leftovers in your fridge? Maybe you ordered more than you really wanted, or the kids didn’t polish off all their fries. If it’s substantial enough to warrant tossing in the fridge, it’s plenty to fix for a meal or side for the next day.

Note that wherever “french fries” are mentioned, this could be regular french fries, seasoned curly fries, waffle fries, or even steak fries. They all work wonderfully in your leftover madness.

FRIED CHICKEN SALAD
Cold fried chicken, de-boned and diced make a wonderful chicken salad for sandwiches or wraps with your favorite ingredients. Mayo, brown mustard, chopped onion and peppers are one variation. Another is mayo, yellow curry and purple seedless grapes served up in a pita half!

FRIED CHICKEN TACOS
Strip that chicken off the bone, toss it with garlic and chili powder in a skillet with a spritz of olive oil, then fill your tacos with chicken, cheese and whatever else you may desire.

HASH-BROWN FRENCH FRIES
Take those cold french fries out of the fridge and dice them. Give a skillet a spritz of olive oil and heat some diced garlic. Toss in those fry bits and treat them like hash-brown potatoes. They will cook up to whatever consistence you desire, from soft to slightly crunchy.

Crack and egg into the middle and serve it sunny side up in a ring of hash-brown fries.

CHILI CHEESE CHICKEN NUGGETS/STRIPS
Got some chicken nuggets or strips left over? Arrange them on a dish and heat in the microwave. Smother them in hot chili and your choice of cheese and enjoy.

Garnish with a bit of sour cream and sliced black olives for some complementary flavors and textures.

CHICKEN ENCHILADAS
De-boned fried chicken makes a great filling for enchiladas. Wrap the chicken and some cheese into tortillas, cover in enchilada sauce, heat and serve with fresh guacamole and sour cream.

HUNTSMAN’S BREAKFAST
Start a skillet with a spritz of olive oil and some diced garlic and onion. Cook until the onion is just beginning to soften. Add in a meat, like diced sausage or chicken strips, and cook until hot. Dice the leftover french fries and add the to the skillet, stir this mixture fairly often to keep it from sticking. Whisk up an appropriate number of eggs for the contents of the skillet, adding your spices of choice. Add this to the skillet and cook until the eggs are done.

You might serve this up on a plate with a few dashes of hot sauce, or in tortillas with cheese as breakfast tacos. Either way, it’s a quick and simple breakfast plan.

MORE DICED DELIGHTS
Diced french fries, and other leftover potatoes, with or without onions also make filling additions to stews, bean pots, and even home-made chili. Diced onion rings are great in chili and in hashbrowns.

We’ve actually bought chicken nuggets from the Golden Arches specifically to take home and smother in chili and cheese for supper. It wasn’t the healthiest meal we have ever enjoyed, but it was so tasty we didn’t mind.

— Ann Cathey

Holiday Appetizers

Appetizers range from the simple to the decadent. They can act as snack food during the day, a lovely start to a meal, and finger foods for next day brunch.

Veggie Tray
A super simple and elegant snack offering takes a little effort and a decorative touch to sparkle during your holiday gatherings. Pick up a pre-made veggie or cheese tray. Simply lay out the veggies or cheeses on an attractive tray. Place a dip for the veggies or a mustard for the cheeses in a glass bowl in the middle of the tray. Using your own serving platter rather than the black plastic that usually comes with the party tray will have your guests thinking you went to more trouble on their behalf.

Simple Salads
Any salad that can be tossed together the day of your event is a quick addition to your meal plan. A harvest salad is a twist on the traditional green salad that is sure to delight. Toss together baby Romaine and spinach, dried cranberries, diced roasted butternut squash, thin slices of radish. This salad lends itself to the maple vinaigrette below. Prep everything the day before if you prefer and toss the salad with a dressing just before serving.

Maple Vinaigrette
Ingredients:
1/2 cup olive oil
2 tbsp red wine vinegar
1/4 cup real maple syrup
1tbsp Dijon mustard
Salt and pepper to taste

Whisk together all ingredients, seasoning with salt and pepper. Refrigerate until ready to use and refrigerate any leftovers.

Warm Chicken Salad
This appetizer or brunch offering is a warm and cozy touch of fall for your guests. As an appetizer, use chicken and apple. If you are serving this later in the weekend, you  might consider turkey and pear as a variation. Prepare your chicken salad as you usually do. Add a hint of Dijon mustard. Mix in chopped apple or sliced seedless grapes, broken walnuts and a drop of honey. For the turkey variation, use pear and pecan. Toast slices of baguette and top with a piece of lettuce. Add a scoop of the salad and serve.

Hope you all enjoy these these little suggestions on making your holiday gatherings more enjoyable for everyone.

–Ann Cathey