Often enjoyed as a snack or cheeseboard accompaniment, grapes tend to be overlooked as a main cooking ingredient.
Serves 4
2 egg yolks
1 tbsp lemon juice
1 tsp Dijon mustard
1/3 cup almond oil or extra-light olive oil
2 red witlof, leaves separated
2 yellow witlof, leaves separated
3 small red-skinned apples, thinly sliced
3 sticks celery, thinly sliced diagonally
1½ cups seedless green grapes,
halved lengthways
almond oil, extra, to serve
¼ cup flaked almonds, toasted
1 Place egg yolks, lemon juice and mustard into a small food processor. Process until combined. With processor motor running, add almond oil in a slow, steady stream until a smooth, thick mayonnaise forms. Add 1 tbsp hot water to mayonnaise and stir until well combined. Continue adding hot water, a little at a time, until mayonnaise has reached a thick, pouring cream consistency.
2 Place red and yellow witlof onto serving plates. Top with apple slices. Combine mayonnaise, celery and grapes in a bowl. Add to salad.
3 Drizzle salad with a little extra oil. Sprinkle almonds onto salad and serve.
