Apple, celery, and walnuts bound with mayonnaise. Conceived by Oscar Tschirky, maître d'hôtel of the Waldorf Hotel, for the charity ball of April 19th, 1896. One hundred and twenty-eight years later, it is still being made.
The Waldorf Salad was created without lettuce. The original recipe contained only apple, celery, and mayonnaise — a radical departure from the heavy Victorian food of its era.
Walnuts were added in 1928 by chef John Dumas. The version we know today — with lettuce — emerged in the 1930s. Oscar's original is arguably better: simpler, crisper, more pure.
| Ingredient | In Oscar's Original | Quantity | Notes |
|---|---|---|---|
| Red-skinned apples | Yes — the foundation | 3 large | Do not peel — the skin adds colour and texture |
| Celery stalks | Yes — equal parts to apple | 4 stalks | Use inner pale stalks — more tender |
| Mayonnaise | Yes — house-made at the Waldorf | ½ cup | Make your own for authenticity |
| Walnut halves | No — added 1928 | 100g | Toast lightly in a dry pan |
| Lemon juice | In the mayo | 1 lemon | Prevents apple browning and brightens |
| Cos/Romaine lettuce | No — modern addition | 1 head | Optional — Oscar served without it |
| Crème fraîche (optional) | No | 2 tbsp | Lightens the mayo — more modern approach |
Core apples and cut into 1.5cm dice. Do not peel. Immediately toss in lemon juice to coat all surfaces — this prevents the oxidation that would turn the apple brown within minutes.
Slice celery stalks into thin half-moon pieces — approximately the same size as the apple dice. Uniformity of cut was important to Oscar Tschirky and contributes to the salad's elegant appearance.
Place walnut halves in a dry pan over medium heat. Toast 4 minutes, stirring frequently, until fragrant and lightly golden. Cool completely before adding — warm walnuts will wilt the dressing.
Combine apple and celery in a bowl. Add mayonnaise and fold gently until evenly coated. The dressing should be a binder, not a sauce — the salad should not swim in it. Fold in walnuts last. Serve on lettuce leaves.
Whisk yolks and mustard. Add oil drop by drop at first, then in a thin stream, whisking constantly. When thick and emulsified, add lemon and vinegar. The Waldorf Hotel made this fresh every morning.