Waldorf Salad
Here’s a little bit of trivia for you: this dish has been around for much longer than you might think. It first appeared in the 19th century and was created by Oscar Tschirky, maître d'hôtel of the Waldorf Astoria hotel, as a specialty dish for its opening. It quickly became popular among the jet set of New York. Our recipe is served alongside a yogurt dressing made with EVOO from Spain!
Waldorf Salad
Here’s a little bit of trivia for you: this dish has been around for much longer than you might think. It first appeared in the 19th century and was created by Oscar Tschirky, maître d'hôtel of the Waldorf Astoria hotel, as a specialty dish for its opening. It quickly became popular among the jet set of New York. Our recipe is served alongside a yogurt dressing made with EVOO from Spain!
Cooking Instructions
- 1
Prepare the dressing by putting all the ingredients into a bowl (fat-free yogurt, juice of half a lemon, mustard, Extra Virgin Olive Oil from Spain, panela and a pinch of salt). Mix them all together with a whisk.
- 2
In a pan, add the tablespoon of Extra Virgin Olive Oil from Spain. When hot, brown the chicken breast on both sides until it is cooked through. Allow to cool and then cut into cubes.
- 3
In a bowl, combine the raisins, walnuts, celery, apple and chicken and drizzle with the yogurt dressing. Mix and set aside.
- 4
To serve, place a bed of lettuce into a salad bowl and top it with the Waldorf salad.
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