Salad (Salade) a la Waldorf

Ingredients

• a pound of English walnuts
• some nice celery
• green apples
• two tablespoons very thick, rich mayonnaise dressing
• well seasoned with mustard
• lemon juice
• pepper
• salt
• some nice green, crisp lettuce leaves
• quarters of hard-boiled egg
• a strip of Spanish pepper

Method

1. 1

   Select some nice celery, green apples, and English walnuts.

2. 2

   Scrape the celery, cut across about one eighth inch thick.

3. 3

   Cut the apples the same way.

4. 4

   Fix a pound of English walnuts by removing shells, putting hot water over them, removing the little skin that is around the nut; cut in large pieces.

5. 5

   Mix to each cup two tablespoons very thick, rich mayonnaise dressing well seasoned with mustard, lemon juice, pepper, and salt.

6. 6

   Dress a platter or salad bowl with some nice green, crisp lettuce leaves.

7. 7

   Dish the salad up in pyramid style, spread over with some thick mayonnaise dressing; garnish with nice crisp lettuce leaves all around, quarters of hard-boiled egg and whole walnuts here and there, a strip of Spanish pepper around each walnut and a strip over the quarter of the egg.

8. 8

   On top of the salad on the pyramid put some chopped truffles and in the centre stick a little heart of lettuce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 441. The excerpt below is the record exactly as published.

alad ( Salade ) a la Waldorf Select some nice celery, green apples, and English walnuts. Scrape the celery, cut across about one eighth inch thick. Cut the apples the same way. Fix a pound of English walnuts by removing shells, putting hot water over them, removing the little skin that is around the nut; cut in large pieces [if the nuts be small, cut in half, or leave whole]. Mix to each cup two tablespoons very thick, rich mayonnaise dressing well seasoned with mustard, lemon juice, pepper, and salt. Dress a platter or salad bowl with some nice green, crisp lettuce leaves. Dish the salad up in pyramid style, spread over with some thick mayonnaise dressing; garnish with nice crisp lettuce leaves all around, quarters of hard-boiled egg and whole walnuts here and there, a strip of Spanish pepper

Cook this with the app: pantry check, scaling, and the assistant.