Damien Pignolet's Waldorf salad


  • Serves 6 people

  • 150 gm celeriac (about ¼), cut into 1cm dice
  • 100 gm pale inner celery stalks (about 3), washed and cut into 1cm dice
  • 2-3 eating apples (such as Gala)
  • Juice of 1 lemon
  • 120-150 ml very thick mayonnaise
  • 150 gm walnut kernels
  • 6 small inner or baby cos lettuce leaves, washed and spin-dried
  • 2 punnets mustard cress or 1 very large handful watercress sprigs
01   Blanch the celeriac in a saucepan of boiling salted water until just tender (2 minutes), then refresh under cold running water and drain well.
02   Combine the celeriac and celery in a mixing bowl. Peel and core the apples, then cut into 1cm dice; you need 250gm. Toss well with a little lemon juice to prevent discolouration. Drain briefly in a colander, then pat dry with a clean cloth or paper towel. Add to the celeriac and celery.
03   Mix in a little of the mayonnaise initially to ensure that the finished texture is not too wet.
04   Drop the walnuts into a pan of boiling water and allow to come back to the boil, then drain. Using a small paring knife, remove as much of the skin as possible, then chop each into 5-6 pieces. Fold into the salad.
05   Distribute the salad between the cos leaves and garnish with the snipped cress or watercress sprigs, then serve.
Note Reproduced from Salades ($59.95, hbk) by Damien Pignolet, with photography by Anson Smart. Published by Lantern, an imprint of Penguin Books. Pignolet’s recipes have been reproduced with minor Gourmet Traveller style changes.

This recipe is from the September 2010 issue of Australian Gourmet Traveller.
View Full Site