Oh yes, I know it's a long time since I sent you this link but once again, it's time to think about supporting our friends' efforts to find a cure for breast cancer. Below is a recipe for a salad that I love. In the midst of winter, you will really like this taste of summer because it is hearty, you can use left over chicken from Sunday lunch and the rest is what is already in your fridge. Below is history ..... and recipe ..... enjoy!
Waldorf salad .. Created at New York's Waldorf-Astoria Hotel in 1896 not by a chef but by the maître d'hôtel, (dining room manager) Oscar Tschirky, the Waldorf salad was an instant success.
The original version of this salad contained only apples, celery and mayonnaise. Chopped walnuts later became an integral part of the dish. Waldorf salad is usually served on top of a bed of lettuce.
Ingredients
1 x 2 lb 4 oz (1 kg) cooked chicken, 4 sticks of celery (4 oz/110 g), chopped 8 spring onions,chopped (including the green parts) 2 oz (50 g) walnut halves, roughly chopped 6 oz (175 g) seedless black grapes, halved a few lettuce leaves sprigs of watercress, to garnish
For the dressing:
1 teaspoon sea salt 2 cloves garlic 2 teaspoons chopped fresh tarragon 2 rounded tablespoons mayonnaise 2 heaped dessertspoons natural yoghurt freshly milled black pepper
Begin by stripping the skin from the chicken and discarding it. Then remove the flesh from the bones and slice it into longish, 1 inch (2.5 cm) thick pieces, and place these in a large bowl. Next, add the chopped celery to the bowl, together with the spring onions and chopped walnuts.
Now for the dressing: place the salt in a mortar and crush it quite coarsely, then add the garlic and, as you begin to crush it and it comes into contact with the salt, it will quickly break down to a puree. Next add the tarragon, mayonnaise and yoghurt with a few twists of freshly milled pepper and blend everything together thoroughly. Pour the dressing over the salad and toss everything together well to get a good coating of the dressing. Arrange some lettuce leaves in a large, shallow serving dish, pile the chicken salad on top, sprinkle the grapes all over, and, if you like, garnish with sprigs of watercress.
