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This version of the famous Waldorf salad recipe has a tangy, subtly sweet dressing that perfectly compliments the apples, grapes, celery, raisins, and walnuts.
A great salad dressing comes down to a tasty balance of tanginess, saltiness, and richness. The classic ratio for a French vinaigrette is 2 parts oil to 1 part acid. Personally, I prefer a ...
[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 ...
The beans are marinated in an oil/vinegar vinaigrette, sometimes sweetened with sugar. Beet salad Quebec, Canada: Vegetable salad Primarily made of beets. May include arugula. One well-known recipe dating back to the 18th century includes beets, capers, and olive oil. [3] Bok l'hong bok lahong: Cambodia: Fruit salad A papaya salad.
Classic Waldorf salads typically contain a few key elements, including fruits and nuts — such as celery, grapes, apples, and walnuts — a mayonnaise-based dressing, and leafy greens, such as ...
Wurstsalat (German: [ˈvʊʁstzaˌlaːt] ⓘ, literally sausage salad) is a tart sausage salad prepared with distilled white vinegar, oil and onions. [1] [2] A variation of the recipe adds strips of pickled gherkin. It is generally made from boiled sausage like Lyoner, stadtwurst, Regensburger Wurst or extrawurst.
2. Meanwhile, in a medium bowl, stir the lemon juice with the lemon zest, tomato paste, garlic, shallot and thyme. Stir in the 6 tablespoons of olive oil and the reserved pasta cooking water. Season the dressing with salt and pepper. 3. Add 1/4 cup of the dressing to the pasta and toss.
Make 3 deep slashes in each chicken breast. In a small bowl, mash the garlic, fennel, 2 teaspoons of salt and 1/2 teaspoon of pepper. Stir in 3 tablespoons of the oil.