This fruity concoction was first made in Waldorf Astoria Hotel in New York over a century ago and since then has become a staple in restaurants, country clubs, and Southern homes. The Waldorf salad is said to have been created by Oscar Tschirky, a maitre d'hotel of the Waldorf-Astoria Hotel in New York City. Place the grapes on a baking tray, finely grate over the zest from ½ the lemon, drizzle with a little oil and season with sea salt and black pepper. The hotel opened in 1893, and the recipe appeared in his comprehensive cookbook, The Cook Book by Oscar of the Waldorf (1896).The salad was simply made with apples, celery, and mayonnaise, and it quickly became a favorite in other hotel restaurants. Waldorf salad is a fan favorite that has earned its place on every lunch menu. For perfect apple cubes: Stand the apple on your cutting board and cut down into four slabs; discard the core. Preheat the oven to 180°C/350°F/gas 4. Celery, though not my favourite vegetable, is a non-negotiable part of a Waldorf salad, adding a fresh crunch and a subtle minerality, so if you’re more of a fan, feel free to go larger.