The classic Waldorf Salad recipe is very, very old... I would like to live this long :) Oscar Tschirky, the maître d'hôtel of the Waldorf-Astoria Hotel in NYC, is credited with the creation of this dish in the late 1800s. Born in Switzerland, Tschirky moved to the United States while still a teen. He began his career as a busboy, and though had no culinary training, his passion for food is evidenced in where he chose to work, the recipes he collected, and the restaurant dishes he inspired.
Though there are many variations, one of which you will discover with today's post, the classic Waldorf uses apples, grapes, and walnuts, dressed with mayonnaise and served on a bed of lettuce. The Hellman's Mayonnaise website adds the option of raisins.
I have never been a big fan of Waldorf Salad, mainly because mayonnaise is not a spread that I like/use that often. So for this riff, I substituted sour cream as the base for the dressing. In addition, using wheat berries added a protein and dietary fiber load that makes this side a winner. Finally, this is a salad that accommodates easily to other grains, vegetables, and dried and fresh fruits, so feel free to make your own kind of Waldorf Salad. Mr. Tschirky would be impressed with your creation!
Waldorf Wheatberry Salad
Yield: Serves 4 as a small side
1/2 cup dry wheat berries
1 rib celery, diced small with leaves
zest of 1/2 lemon
juice of that 1/2 lemon
1/4 cup walnuts, coarsely chopped
1/4 cup raisins or cranberries
1/2 cup apple, chopped small
1/4 cup sour cream (fat content is your choice)
Directions
1. Cook the wheat berries according to package directions, until softened but still chewy. Drain if necessary.
2. Place wheat berries into a medium-sized bowl.
3. Add all other ingredients, mixing until sour cream is totally combined.
4. Serve alongside your protein source (i.e., poached fish, chicken, or veggie burger)
5. Cover and chill any leftovers.
I have never been a big fan of Waldorf Salad, mainly because mayonnaise is not a spread that I like/use that often. So for this riff, I substituted sour cream as the base for the dressing. In addition, using wheat berries added a protein and dietary fiber load that makes this side a winner. Finally, this is a salad that accommodates easily to other grains, vegetables, and dried and fresh fruits, so feel free to make your own kind of Waldorf Salad. Mr. Tschirky would be impressed with your creation!
Waldorf Wheatberry Salad
Yield: Serves 4 as a small side
1/2 cup dry wheat berries
1 rib celery, diced small with leaves
zest of 1/2 lemon
juice of that 1/2 lemon
1/4 cup walnuts, coarsely chopped
1/4 cup raisins or cranberries
1/2 cup apple, chopped small
1/4 cup sour cream (fat content is your choice)
Directions
1. Cook the wheat berries according to package directions, until softened but still chewy. Drain if necessary.
2. Place wheat berries into a medium-sized bowl.
3. Add all other ingredients, mixing until sour cream is totally combined.
4. Serve alongside your protein source (i.e., poached fish, chicken, or veggie burger)
5. Cover and chill any leftovers.
