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[3] [4] [5] The Waldorf-Astoria's maître d'hôtel, Oscar Tschirky, developed or inspired many of the hotel's signature dishes and is widely credited with creating the salad recipe. In 1896, the salad appeared in The Cook Book by "Oscar of the Waldorf". [6] The original recipe was just apples, celery, and mayonnaise. [7] It did not contain nuts ...
In a food processor, blend the vinegar with the mustard and the remaining 1/4 cup of oil. Blend in the cheese and buttermilk. Transfer to a bowl, stir in the lemon zest and season the dressing with salt and pepper. In a large bowl, combine the chicken with the walnuts, grapes, apples, celery, mesclun, parsley, tarragon and chives.
This version of the famous Waldorf salad recipe has a tangy, subtly sweet dressing that perfectly compliments the apples, grapes, celery, raisins, and walnuts.
Oscar Tschirky (1866 – November 6, 1950) was a Swiss-American restaurateur who was maître d'hôtel of Delmonico's Restaurant and subsequently the Waldorf-Astoria Hotel in Manhattan, New York, United States. He was widely known as "Oscar of the Waldorf" and published a large cookbook. [1]
Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for about 8 minutes, until golden and fragrant. Let the nuts cool, then break into pieces.
Green salad usually topped with dried cherries, blue cheese, and a vinaigrette salad dressing. Mimosa salad: Russia: Fish, egg and cheese salad Canned fish, hard boiled eggs, cheese, onion, with mayonnaise. Mushroom salad [26] Finland: Mushroom salad Fresh or salted mushrooms, onion, crème fraîche or smetana. Nam khao: Laos: Meat salad
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The Waldorf gained world renown for its fundraising dinners and balls, as did its celebrity maître d'hôtel, Oscar Tschirky, known as "Oscar of the Waldorf". Tschirky authored The Cookbook by Oscar of The Waldorf (1896), a 900-page book featuring recipes that remain popular worldwide today.