Contemporary Waldorf salad

Contemporary Waldorf salad

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  • 4
  • Easy
  • Carb Conscious Dairy free
  • 25 minutes
  • Waterford Chardonnay 2009


  • 4 sticks celery
  • 2 ripe pears
  • 1 bunch chervil, to garnish
  • 100 g prawns, shelled and steamed
  • For the garlic mayonnaise:
  • 1 free-range egg
  • 1 T lemon juice
  • 2 t Dijon mustard
  • 2 cloves garlic, crushed
  • Sea salt
  • 1 cup sunflower oil
  • 50 g crushed walnuts

Cooking Instructions

Run the blade of a vegetable peeler along the celery sticks to create shavings. Transfer to a bowl of ice-cold water to curl.

Slice the pears thinly and arrange in a serving bowl or on a platter. Top with the celery curls, a scattering of chervil and half the prawns. Drizzle with the garlic mayonnaise and serve.

To make the mayonnaise: Add the egg, lemon juice, mustard, garlic and salt, to taste, to a blender and blend until combined.

With the motor still running, slowly add the oil in a thin, steady stream until the mixture takes on a thick, creamy consistency. Fold in the crushed walnut.

Per serving: 2277.2 kJ, 7.3 g protein, 52.3 g fat, 14.8 g carbs

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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