Play on Waldorf salad
Serves: 2-4 Ready in: 45 mins
PRODUCE
1 garlic clove, smashed 2 stalks of celery, thinly sliced, plus the leaves from the whole head 1 head frisée, leaves separated and torn into bit-sized pieces Juice of ½ lemon 1 large or 2 small Asian pears (or use English pears) 150g green seedless grapes, halved
DAIRY
1tbsp best-quality unsalted butter Camembert or another soft, ripe cheese, to serve
PANTRY
1 handful of golden raisins 60ml Champagne vinegar (or use white wine vinegar) Salt and freshly ground black pepper 1 big handful of walnuts Extra-virgin olive oil 1tbsp grainy mustard
1 Preheat the oven to 180°C/gas 4. Start the pickled raisin vinaigrette: In a large bowl, combine the raisins, garlic, vinegar and a pinch of salt.
2 Spread the walnuts on a baking sheet with a drizzle of oil and the butter. Season with salt and pepper and toast until fragrant and golden brown, about 8 mins.
3 Add the celery and frisée to a salad spinner filled with ice-cold water, moving around with your hand to knock off any dirt. Sit for about 5 mins to crisp up while you finish making the rest of the salad. Drain and spin everything dry before use.
4 Finish the pickled raisin vinaigrette: Remove the garlic from the vinegar. Add the mustard, the lemon juice and about 60ml oil. Whisk together until combined and season with salt and pepper.
5 Cut the cheeks off the pears, then slice thinly and add to the bowl with the dressing.
Add the grapes, celery and frisée and toss everything to combine. Arrange on a platter and crush the toasted walnuts with your hand over the top. Add the cheese to the side of the plate.