Full article

Waldorf Salad

Posted on: February 6, 2016     |     0 comments

Waldorf Salad



170g Walnut Halves

Sea Salt

Freshly Ground Black Pepper

4 Slightly Sweet Apples

12 Sticks of Celery

4 Small Heads of Baby Gem Lettuce



50g Natural Yoghurt

50g Mayonnaise

1 Lemon (juiced)

50ml Walnut Oil

Sea Salt & Black Pepper (to season)

20ml Aged Balsamic Vinegar 



Chop the walnut halves roughly and put them in a small saucepan with a teaspoon of butter, a pinch of sea salt and a few grinds of black pepper.

Allow the butter to melt, and keep on the heat and stir until slightly toasted.

Core the apples and cut them into eighths.

Clean the celery sticks, cut in half legnthways, then cut at 1cm intervals.

Remove the core from the baby gems, separating the leaves, then clean and dry. Set aside.

Mix all the ingredients for the dressing except the balsamic. Coat the apple & celery with the dressing.

Arrange the baby gem at the bottom of bowls, spoon the apple and celery mix on top and drizzle with balsamic.

Serve immediately or within 24 hours.



Comments (0)

  • There are no comments for this article.

Post a comment

Get your avatar from Gravatar

Need to recruit a new chef? - Talk to us