Craving a salad that’s more than just a side? Picture this. Warm, gooey brie melting on crunchy toasts. Turning a classic Waldorf salad into a meal you’ll actually get excited about. Sounds tempting, right? But here’s where the debate heats up. Are we straying too far from tradition or giving an old favorite a muchneeded upgrade? Let’s take a quick journey through American salad royalty. Cobb, Wedge, Louie, and the legendary Waldorf. While each has its loyal fans, the Waldorf has a unique charm. It’s not only considered one of the oldest salad staples, dating back to the late 19th century, but also the most downto-earth. The OG Waldorf salad recipe, created within the opulent walls of New York City’s famous Waldorf Histori Hotel in 1893 and published a few years later surprisingly kept things simple. Just apples, crisp celery, and a rich dollop of mayonnaise. That’s right, no nuts, grapes, or other add-ons that often sneak into modern versions. And this is the part most people miss. Its humble origins are exactly what made it so enduring in both home and restaurant kitchens. Now, let’s circle back. By topping your Waldorf with creamy, melted bree toasts, you’re not just boosting the flavor, you’re transforming a simple salad into a hearty, satisfying entree. Some purists might argue we’re messing with tradition. But isn’t food about evolution and delicious experimentation? Where do you stand? Team classic or team creative? Drop your thoughts below and let’s hear your take on whether the Waldorf should stay humble or embrace a little decadence.
Dining and Cooking