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April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

A fresh take on Waldorf Salad

By Diane Rossen Worthington





JewishWorldReview.com | Waldorf Salad is a timeless dish. I remember growing up with the classic recipe of apples, nuts and a mayonnaise dressing that was frequently included on dinner menus as a first course.


The story goes that maitre d'hotel Oscar Tschirky created the original salad at New York's Waldorf-Astoria Hotel in 1896. Tschirky invented it on the spot in response to a customer request, tossing apples and celery with mayonnaise. Within a few years, his simple recipe had evolved with the addition of walnuts, grapes and a honey-sour cream dressing into what became the Classic Waldorf Salad.


Over the more than 100 years since, chefs have experimented with different ingredients, adding an array of flavors and textures, from various nuts and cheeses to fresh and dried fruits and citrus dressings. I like to think of the salad as a culinary canvas that invites creative adaptations.


While teaching a weekend of cooking classes at the Arizona Biltmore, I was introduced to two different versions of the acclaimed crunchy treat. Here are some tips to make any of these salads a hit:


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  • Remember to sample the apples in advance to make sure they are crisp and delicious and not mealy.

  • Don't cut up the apples until just before you're ready to serve because they oxidize quickly and will turn dark.

  • All of these salads can be mutiplied, depending upon how many servings you need.



CLASSIC WALDORF SALAD

This is a bite of the past but not without contemporary updates such as creme fraiche instead of sour cream and serving it inside a hollowed-out apple.

Serves Serves 2


  • 2 tablespoons honey

  • 1 tablespoon creme fraiche

  • 1 Granny Smith apple, peeled and diced small

  • 1 Gala apple, peeled and diced small

  • 1/4 cup sliced grapes

  • 2 Gala apples, tops removed and insides hollowed out


Add mustard, honey and creme fraiche to a large mixing bowl. Mix well. Add apples and grapes. Toss well. Spoon into apples and serve.


WRIGHT'S WALDORF SALAD

This is a semi-classic edition from Wright's at The Biltmore, which serves classic favorites updated for today's tastes. Ingredients such as honey, sugar and walnut oil, and slicing the apples into matchstick size, reset the flavor and texture profile.

Serves Serves 2


  • 1 Granny Smith apple, peeled and sliced into matchsticks

  • 1 Gala apple, peeled and sliced into matchsticks

  • 1/2 cup peeled and diced celery root

  • 6 candied walnut halves

  • 1/4 cup grapes, cut in half

  • 1/4 cup plain yogurt

  • 1 tablespoon honey

  • 1 tablespoon granulated sugar

  • 2 tablespoons creme fraiche or sour cream

  • 3 celery leaves, diced

  • 2 tablespoons walnut oil


1. Add apples, celery root, candied walnuts and grapes to a large mixing bowl.

2. In a separate bowl, add yogurt, honey, sugar, creme fraiche, celery leaves and walnut oil. Mix dressing until well blended. Add to apple mixture and toss well. Serve immediately.

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© 2013, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.

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