Waldorf Salad

By Dixie Elliott

Waldorf Salad
Waldorf salad recipe, brought to you by MiNDFOOD.

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.

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