NZ House & Garden - Outdoor Living - - Outdoor Entertaini­ng -

The clas­sic Amer­i­can salad, in­vented at New York’s Wal­dorf Ho­tel, gets an up­date by be­ing served de­con­structed and spread at­trac­tively across a plat­ter.

½ le­mon, juiced

3 red ap­ples

1 green ap­ple

2 baby cos, leaves sep­a­rated,

hearts cut into wedges

3 cel­ery stalks, sliced

90g wal­nut halves, lightly toasted Seeds from 1 pome­gran­ate (op­tional)


½ cup good-qual­ity may­on­naise ¼ cup sour cream

1 ta­ble­spoon whole­grain mus­tard 1 large lime, zest and juice

Add the le­mon juice to a large bowl of cold wa­ter. Core ap­ples and cut into thin wedges (leave peel on). To pre­vent the wedges from dis­colour­ing, place them in the bowl of wa­ter im­me­di­ately after cut­ting.

Ar­range the cos leaves and wedges, well-drained ap­ple wedges and the cel­ery dec­o­ra­tively on a large plate or plat­ter.

Scat­ter the wal­nut halves on top along with pome­gran­ate seeds if avail­able.

Com­bine all the dress­ing in­gre­di­ents and sea­son to taste. Spoon the dress­ing over the salad or serve sep­a­rately. Serves 6-8

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