WALDORF SALAD PLATTER
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