Waldorf salad

AT A GLANCE

  • Serves 6 people

  • 75 gm walnuts, plus extra to serve
  • 2 red apples such as pink lady
  • Juice of 1 lemon
  • ½ celery, finely sliced widthways, heart leaves reserved for serving
  • 1 radicchio, leaves torn
  • 2 witlof, leaves separated
  • 200 gm red seedless grapes
  • 1 cup (firmly packed) flat-leaf parsley leaves
  •  
  • Mayonnaise
  • 2 egg yolks
  • 1 tbsp chardonnay vinegar
  • 1 tsp Dijon mustard
  • 130 ml olive oil
  • 25 ml walnut oil
  • Juice of 1 lemon, or to taste
01   For mayonnaise, process egg yolks,vinegar and mustard in a food processor until well combined. With motor running, add combined oils in a thin steady stream, then add lemon juice to taste. Season to taste. Makes about 200ml. Store leftover mayonnaise in refrigerator for up to 2 weeks.
02   Preheat oven to 180C. Spread walnuts over an oven tray and toast until golden(3-5 minutes). Set aside to cool.
03   Cut apples into julienne and combine with half the lemon juice in a bowl. Add walnuts, celery, radicchio, witlof, grapes and parsley. Add 2 tbsp mayonnaise (adding more to taste) and remaining lemon juice, toss to combine. Season to taste, scatter with celery leaves and extra walnuts and serve immediately.
Note For best results, use stalks from the inner part of the celery for this recipe; they’re the most tender.

Recipe:

ALICE STOREY

Photography:

BEN DEARNLEY

Styling:

VANESSA AUSTIN

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