Wartime Wednesdays: Waldorf Salad

Utensils Needed for Salad Making

A chilled earthenware bowl is excellent for mixing salad ingredients. Two forks or a fork and a spoon are better to use in folding together the ingredients than a spoon alone, because they do not crush the materials so much as a single utensil.
A sharp-edged knife or vegetable cutter is necessary for slicing vegetables or fruits. Where fruit pulp is to be removed from the thin white membrane enclosing it, a thin narrow knife slightly curved at the tip is useful. A pair of shears can be used for many of the processes of salad making, such as shredding lettuce, clipping off the wilted or discolored edges, etc.
Various fancy shapes for molding individual salads may be bought, or tea-cups or small bowls may be used as molds. Gelatin salads may be put into pans and cut in square or fancy shapes after they have hardened. The cube trays of mechanical refrigerators are excellent for molding gelatin.---The Victory Binding of the American Woman's Cook Book, Wartime Edition


Wartime Wednesdays returns!! Things and stuff, got in the way. And I realized it's been about eight months since WW was active. Felt it was time to do something about that.

The Waldorf Salad dates back to 1893, and linked to the iconic Waldorf-Astoria Hotel which opened more than sixty years prior.

It's a simple salad, really, and one that perhaps has fallen out of favor over the past decade or so. The Waldorf Salad has a definite 'retro' vibe.

Diced apple & celery, and broken nuts are mixed with a (house-made) French dressing (the one I used did not use mayo, but rather oil), then mayo is added in. Mix, and serve on lettuce.

Everything old is new again, right?







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Tagged with: Food and Drink + Wartime Wednesday + Dinner + Salad + Apple + Lettuce + Cookbooks + Retro