Prep 20 mins
Cook 0 mins
Served at the Waldorf=Astoria Hotel, this is a classic. If you can't find truffles use truffle oil and drizzle it over the salad. Enjoy! And now a little history: On March 24, 1893, millionaire William Waldorf Astor opened the 13-story Waldorf Hotel on the site of his former mansion, at Fifth Avenue at 33rd Street. Built by renowned architect Henry Janeway Hardenbergh, the Waldorf was the embodiment of Astor's vision of a grand hotel, complete with electricity throughout and private bathrooms in many guest chambers. Four years later, the 17-story Astoria Hotel was erected on an adjacent site by Waldorf's cousin John Jacob Astor IV. The corridor built to connect the two buildings became an enduring symbol of the combined hotels. It is represented by the equal sign in the Waldorf=Astoria name. In 1929, after decades of hosting distinguished visitors from around the world, a decision was mad to tear down the original Waldorf=Astoria in order to erect the Empire State Building and pave the way for a reincarnation 15 blocks north on Park Avenue. When it opened on October 1, 1931, the Waldorf=Astoria was the world's largest and tallest hotel, a veritable city-within-a-city. President Herbert Hover himself delivered the radio broadcast message of congratulations upon its opening. The Empire Room, once the premier entertainment club in New York, helped launch the careers of Diana Ross and Frank Sinatra. The first major film to feature a hotel was Weekend at the Waldorf, staring Ginger Rogers. It was the first hotel to be included in the lyrics of a Broadway show - Cole Porter's You're the Top, featured in Anything Goes, proclaims, "You're a Waldorf Salad". The hotel became the residence of three five-star generals; Dwight Eisenhower, Douglas MacArthur and Omar Bradley.
- 2 granny smith apples
- 2 Red Delicious apples
- 1 fennel bulb
- 1⁄3 cup mayonnaise
- 2⁄3 cup creme fraiche (or sour cream)
- 1⁄2 lemon, juice of
- 6 ounces celeriac, julienned (or celery)
- 1 teaspoon black winter truffle, shaved (or truffle oil)
- 3⁄4 cup walnuts, toasted and coarsely chopped
- Core the apples and cut into thick julienne strips.
- Thinly shave the fennel and place in a bowl of ice water.
- In a large bowl, combine the mayonnaise, crème fraîche and lemon juice. Add apples, celeriac and truffle; toss gently until well coated.
- Dry fennel with a paper towel and arrange in a semicircle in the middle of the plate. Neatly arrange the apple salad in the center of the fennel. Garnish with walnuts.