Mood and food have always been revolving around or I must say I revolve around them very frequently. Any frustration, overthinking or anxiety of mine is sorted by my favorite kinda food but to get my hands on one of them is quite challenging now since college and assignments have to lead to my daily mood swings, and when there are no snacks to bite on. My hostel room was quarantined at that point in time because of the viral going on in our particular region. We had to hand over our meal boxes to our friends to get our meals for the day and but my sleep was so deep and pure that it neglects all the food and nutrition needs of the body.

On one such day, I sleep for more than 7 hours and my breakfast time was skipped. Now there was good food in my stomach no fruits to eat on the behalf and I had to go for my food production practical class. At this point, I thought to finish the whole plate of whatever meal we were going to prepare for today.

9:25 am, after getting a heart-melting lecture from my chef for getting late in the class,I ran towards my table in the kitchen lab waiting for the instructions to follow for our Dish of the Day.

So, our dish of the day was Waldorf salad. Many of us including me that day had a question about What is Waldorf salad?, well this is a wonderful fresh apple celery salad that goes well with any meat or fish. It is also an ideal partner for baked chicken, pork ribs, duck, or turkey. It will bring variety to your dinner and can become a great party choice. Just add some cranberries and you can serve it on Thanksgiving.

A little history of this salad recipe. This is a traditional classic Waldorf salad recipe. It is a salad of apples, celery, grapes, and walnuts dressed with a mixture of mayonnaise and yogurt. Today this recipe is considered a classic. But it used to be slightly different before. The history of salad begins in 1896. And initially, there were no grapes or nuts in it, while the dressing consisted only of mayonnaise. The salad got its name from the Waldorf-Astoria hotel in New York, where it was made for the first time. The recipe was created by Oscar Tschirky.

The recipe followed by us in our kitchen had the no meat version ingredients leaving only one non-veg ingredient left-egg yolk. Firstly we had to crack an egg and separate the egg yolk and egg white. Pour egg yolk in a bowl and keep on whisking it while adding a teaspoon of 100 ml salad oil every 10 to 15 seconds. With time the mixture will take the pourable consistency of mayonnaise.

Once the right consistency is achieved add a teaspoon of salt, white pepper powder, mustard powder as per your taste, and some lemon juice.After the seasonings are mixed properly, toss the mayo bowl in the refrigerator so that the mayo may not lose its moisture.

Cut an apple into small dices and roast a few walnuts for the salad and mix it all together in the mayonnaise bowl.The final product we have right now is a Waldorf salad.

Lastly, take a half plate place a cabbage leaf over it and start pouring the salad over it and garnish it with some chopped celery. It was a great sweet and savory salad to try the sweet crunch of an apple, roasted walnuts, and celery with the subtle creamy flavor of fresh cold mayonnaise with proper taste seasonings.

It was a whole meal and a gut-saver for me that day!