The Best Guide for the SO50 Area

Waldorf Salad

Published: 3rd October 2007 10:49

This really should be called October salad as Apples, Walnuts and Celeriac are all in season. Using Celeriac here adds not only body and texture but a mild celery flavour which compliments the apple and walnut.
Serves: 4
Preparation Time: 15 minutes
Cooking Time: 5 minutes
Ingredients
100g Walnut halves
3 Large green apples
50g Sultanas
Zest and juice of 1 lemon
1 Head of celeriac, sliced very finely
120ml Mayonnaise, homemade or shop brought
2 tbsp Chives, finely chopped
2 tbsp Soured cream
1 tsp Dijon mustard
1 Handful of flat-leafed parsley, chopped
Black pepper, to taste
Method
1. Preheat the oven to 190ºC/gas 5. Spread the walnut halves on a baking sheet and roast for 5 minutes. Cool and chop into small pieces.
2. Cut the apples in half, remove the core and finely slice.
3. In a bowl, mix together the apple, Sultanas, lemon juice, celeriac and walnuts.
4. In a small bowl, whisk together the mayonnaise, chives, sour cream, mustard, parsley and lemon zest. Season with freshly ground pepper.
5. Toss the apple mixture with the mayonnaise dressing. Cover and chill for 1 hour before serving.
If you are making your own mayonnaise you can add 1 tsp of walnut oil for extra flavour.

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