Consuming Passions - Worldwide Events Managers

Waldorf Variations

Serves: 6 to 8 as appetiser or entrée

Notes

A great way of using up leftovers – especially after Christmas when turkey and ham are often in abundance. The Waldorf salad was an invention of Oscar Tschirsky chef at the Waldorf Astoria hotel in New York. The original comprised apples, celery and mayonnaise. The other ingredients came later. I like to serve this variation on the Waldorf theme, wrapped Vietnamese roll-style in rice paper with a dipping sauce. The mixture could also be served in a lettuce leaf in the style of the Chinese Sang Choy Bow.

Ingredients

• 1 cup chopped ham
• 1 cup chopped cooked chicken or turkey
• 1 cup chopped celery
• 1 cup cooked noodles, finely chopped
• 1 cup green apple (Granny Smith) finely chopped and tossed in a little lemon juice
• ½ cup finely chopped Spanish (red) onion
• ½ cup walnuts or pecans (finely chopped)
• ½ cup currants
• 1 cup of mayonnaise
• ½ cup sour cream
• Salt and pepper to taste
• 2 tsp chopped mint
• Rice paper wrappers

Dipping sauce

• 150ml extra virgin olive oil
• 1 Tbsp lemon juice
• 1 tsp Dijon-style mustard
• ½ tsp horseradish sauce
• 1 Tbsp tomato sauce (ketchup)
• 1 tsp whisky (optional)
• Salt and pepper to taste

Method

Mix dry ingredients. Mix mayonnaise and sour cream. Combine the two mixtures. Dunk rice paper sheets in hot water to soften. Spread out onto damp tea towel. Put a little mixture on leading edge. Fold sides in and roll up. When all rolls are made, cover with damp tea towel.

Mix together dipping sauce ingredients and refrigerate till ready for use.