WALDORF SALAD

WALDORF SALAD

The Waldorf salad, such a top but simple salad! I love the clean crisp flavours that kick on through this dish. Its clean taste works very well in hot weather at BBQs but because it is quite powerful and nutty it works equally as well as a winter salad.

INGREDIENTS

SERVES: 6

1 Romaine lettuce, sliced

1 bunch watercress, tops picked

1 frisse lettuce picked, all washed and spun dry

4 sticks of peeled celery sliced

150g roasted walnuts roughly crumbled

2 tbsp picked flat parsley

2 tbsp raisins

100g seedless white grapes cut in half

2 sweet apples cut into batons (last minute)

200g strong salt blue cheese like Roquefort, crumbled

For the dressing:

2tbsp Dijon mustard

2tbsp white wine vinegar

2tbsp yoghurt

100ml olive oil

salt and pepper

METHOD

1: Preheat the oven to 180°C/ Fan 169°C/ Gas 4. Scatter the walnuts on a baking sheet and toast in the oven for 6-9 minutes until fragrant; be careful not to let them burn. Transfer to a plate and let cool slightly, then crumble roughly.

2: Using a vegetable peeler, peel away the strings from the celery, then slice the stalks thinly.

3: For the dressing, in a bowl, whisk the mustard, wine vinegar and yoghurt together, then gradually whisk in the olive oil until everything is well combined. Season with salt and pepper to taste.

4: Place the salad leaves in a large mixing bowl. Add the celery, toasted walnuts, grapes, parsley and raisins and toss together. Add the crumbled blue cheese to the bowl.

5: At the last minute (so they don't discolour), cut the apples

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INGREDIENTS

SERVES: 6

1 Romaine lettuce, sliced

1 bunch watercress, tops picked

1 frisse lettuce picked, all washed and spun dry

4 sticks of peeled celery sliced

150g roasted walnuts roughly crumbled

2 tbsp picked flat parsley

2 tbsp raisins

100g seedless white grapes cut in half

2 sweet apples cut into batons (last minute)

200g strong salt blue cheese like Roquefort, crumbled

For the dressing:

2tbsp Dijon mustard

2tbsp white wine vinegar

2tbsp yoghurt

100ml olive oil

salt and pepper

METHOD

1: Preheat the oven to 180°C/ Fan 169°C/ Gas 4. Scatter the walnuts on a baking sheet and toast in the oven for 6-9 minutes until fragrant; be careful not to let them burn. Transfer to a plate and let cool slightly, then crumble roughly.

2: Using a vegetable peeler, peel away the strings from the celery, then slice the stalks thinly.

3: For the dressing, in a bowl, whisk the mustard, wine vinegar and yoghurt together, then gradually whisk in the olive oil until everything is well combined. Season with salt and pepper to taste.

4: Place the salad leaves in a large mixing bowl. Add the celery, toasted walnuts, grapes, parsley and raisins and toss together. Add the crumbled blue cheese to the bowl.

5: At the last minute (so they don't discolour), cut the apples

Share this Recipe

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Print

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TOM’S TABLE (2015)

The ideal companion for anyone looking for simple everyday recipes with irresistible flavour, perfect for dinner parties or wonderful family meals.

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