11 of April 2019
Another culinary classic, well-liked, modified, but ... always the same in most of the ingredients.
Waldorf Salad was first prepared in 1896 for the charity ball, held at New York's Waldorf-Astoria Hotel. The originator was the then head of the room dinner restaurant, an American of Swiss origin, Oscar Tschirky (this provision was in the extensive cookbook "Oscar of the Waldorf").
It is a brilliant combination of fresh, acidic fruits and vegetables with fat blue cheese and crunchy walnuts. Perfect, healthy and quite satiating lunch.
2 large sour apples
1 piece of celery
8-10 walnuts halves
10-12 green grapes
1 tablespoon of dried cranberries
blue cheese (the amount depending on taste preferences)
1/2 cup mayonnaise
1 teaspoon of freshly squeezed lemon juice
salt and pepper to taste
iceberg lettuce (the most crisp, but it may be different lettuce)
Wash apples thoroughly, cut into thin half-slices or small pieces. Celery cut into thin slices. Walnuts little crush on larger pieces (not finely cut!). Carefully wash the grapes, cut into halves. Chop the cranberries. Cheese cut into cubes. Mayonnaise combine with lemon juice, salt and pepper. All the ingredients - except cranberries - mix, lay portions on the ice lettuce and sprinkle with the chopped cranberries.
ABOUT THE RECIPE:
Salad can add a roast chicken or turkey and fresh sliced white bread on the side - then get a great dinner dish, especially during the summer.
Mayonnaise can be mixed with natural yogurt in a ratio of 1: 1
All the fruit before serving or slicing should thoroughly wash and dry with a paper towel.
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