Waldorf salad had been a perennial favourite for decades. Crunchy, sweet, bite-y, and a little bit fancy. Awesome as a substantial side salad or dress it up with tuna or grilled chicken for light yet filling main!
This version, inspired by Jaime Oliver provides an ahhh-mazingly delicious twist on the classic. Baking the grapes and nuts just a little bit at high heat provides a caramelised depth of flavour that makes this completely YUM! The grapes don't cook through- they just get that little bit of brown.
With celery in super-fresh season (and on special) don't pass this up. If you watch Jaime's video in the link- he explains why the hearts of celery are like gold! Do not throw them away!
Enjoy a hearty satisfying salad with tons of crunch while minimising food waste! Win Win!
What You Need:
1 small celery (or half of a larger one)
1 medium bunch of seedless pink and white grapes
60 g walnuts or pecans
2 apples pink lady
2 small heads of Cos lettuce
salt, freshly ground black pepper
1 tbsp. finely chopped tarragon
200 g thick natural yoghurt
2 tbsp. olive oil
1 tbsp. dijon mustard
1-2 tbsp. lemon juice
What To Do:
Whisk all ingredients for dressing. Refrigerate. (you can substitute mayonnaise with salt and pepper as in the traditional recipe)
Place the grapes and nuts on a metal** baking sheet, and bake at 200 ° C for about 10 minutes.
While the grapes and nuts are baking prepare the rest of the salad. If you desire, remove any tough outer fibres from the celery stalks and thinly slice the top 2/3's of the celery across the stalks. Do not throw away the lower part of the celery - peel it from all sides and cut it lengthwinse(not across) making matchsticks. See photo below.
Do the same with the Cos - cut the leafy top part across the leaves and the lower part lengthwise into thin strips. Slice the (unpeeled) apples into matchsticks as well.
Mix celery, lettuce and apples, add baked grapes once they have cooled a bit. Add the nuts by crushing them partially with your fingers. Drizzle with dressing, mix and serve. Some of the grapes, nuts and celery leaves make a beautiful garnish.
Eat as is or top with your protein of choice for a delicious and crunchy meal in a bowl!