Swiss-born Oscar Tschirky moved to the US in the 1880s for a better life. As a teenager, he began working in the restaurant industry, starting as a busboy and working his way up in the ranks and to better establishments.
By the 1890s, Oscar was the Maitre d’ at the Waldorf Hotel. This was before John Aster partnered with the Waldorf creating the Waldorf-Astoria.
Oscar had a great personality, his popularity grew, and soon he was known as ‘Oscar of the Waldorf.’ Aside from being the Maitre d’, Oscar wrote cookbooks and recipes. Oscar’s recipe’s taste and influence still lingers over 100 years later. His cookbooks are still available today.
In March of 1896, the Waldorf hosted a large charity dinner with 1500 guests for Saint Mary’s Hospital for children. Oscar was asked to create a dish with the word Waldorf in the title: three simple ingredients: apples, celery, and mayonnaise, good mayonnaise according to Oscar. The Waldorf Salad was born.
I can read your mind; you are thinking that a Waldorf Salad has grapes, walnuts, and raisins in it. The original salad has morphed over the years. In the early 1900s, someone added grapes; in the 1920s, walnuts made it into the dish. In the 1930s, they made the grave mistake of adding marshmallows, yeah not a fan. So, as you can see, this salad has evolved throughout history.
In 1929, the original Waldorf Hotel was demolished to make room for the Empire State Building. In 1831, the new Waldorf-Astoria was completed and was the biggest hotel in the world. The salad remained a well-loved restaurant recipe to make the move into the new restaurant.
The Original Oscar Tschirky Waldorf Salad
My father’s mother ‘Grandma Stella’ worked in the finest restaurants in Boston. Her specialty was creating beautiful salads to serve at events and banquets. I wonder if she ever made the Waldorf Salad for guests, and I wish I could ask her for some restaurant tips, tricks, and recipes.
Peel two apples
Cut in half, then into squares
Cut some celery
Dress with a good mayonnaise
Modern Waldorf Salad
There are thousands of versions of the Waldorf Salad. Food, like fashion, goes through seasons and styles. As ‘fancy’ ingredients and kitchen gadgets become easier to purchase, recipes evolve. Enjoy this version or tweak it to make yourself happy.
2 tart green apples- diced
1 tablespoon white sugar
2 teaspoons lemon juice
1 cup grapes- halved
1 cup celery- diced
3/4 cup mayonnaise
1/2 cup toasted walnuts
1/2 teaspoon Kosher salt
Add apples, lemon, and sugar
Mix in your celery, grapes, and nuts
Stir in dollops of mayonnaise
Fold in your apples
Season with salt
Waldorf’s Lane Changing Salad Blend
The next time you are on the coast, grab a bag of craisins from Bandon.
I am a fan of large lunch salads because I feel full and not guilty. Oregon’s beaches are too cold for bikinis, but I still want that rocking hard body, so it is salad time.
You can eat this as a salad or as a wrap. On a hot summer day, this is a wonderful treat served in a lettuce boat and with an icy glass of lemonade sitting on your tailgate or trunk while the waves crash onto the beach.
2 tart green apples- diced
2 teaspoons lemon juice
1 cup grapes- halved
1 cup celery- diced
3/4 cup mayonnaise
3 slices crisp bacon- crumbled
1/2 cup roasted chicken- diced
1/2 cup candied pecans- chopped
1/2 cup craisins- chopped
Add apples and lemon
Mix in your celery, grapes, and nuts
Stir in dollops of mayonnaise
Fold in your apples and chicken
Top with your craisins and bacon
So, you can see how a recipe can evolve and grow over the years. If you don’t want chicken, switch it for tofu. Add mandarin oranges. Cauliflower adds a veggie to your daily count. Change your eating, change your life.
Always Be a Creative Eater.
Su Stella
