Wal­dorf salad

The Irish Times Magazine - - FOOD -

Serves 4 This is my fall- back salad when there is noth­ing much around and I just need a plate of fresh­ness. Tra­di­tion­ally, it’s served with a may­on­naise dress­ing but I do find it un­nec­es­sar­ily heavy and one is not al­ways in the mood for the ef­fort of the sep­a­rat­ing eggs and oil busi­ness. If you aren’t a fan of wal­nuts, soak them overnight – which re­moves their bit­ter taste, mak­ing them more ap­peal­ing and healthy to boot. In­gre­di­ents 2 large ap­ples Squeeze of lemon 4 sticks of cel­ery 100g wal­nuts 1 tbsp mus­tard 1 tsp honey 1 tsp cider vine­gar 150ml olive oil Salt and pep­per Salad leaves of your choice or sliced kohlrabi 1. Quar­ter, core and slice the ap­ples, leav­ing on the skin. Toss in the lemon juice. 2. Cut the cel­ery into bite- size pieces. 3. Make the dress­ing by com­bin­ing the mus­tard, honey, vine­gar and oil and whisk very well to com­bine. Sea­son well with salt and pep­per.

4. Mix the ap­ples and cel­ery with the dress­ing, pile into the mid­dle of a serv­ing dish and scat­ter with the wal­nuts and leaves of your choice.

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