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Traditional Waldorf salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 25 minutes

Ingredients

3 sticks celery
2 green apples, sliced
100 g grapes, halved
50 g pecan nuts, crushed
Lemon juice
Sea salt and freshly ground black pepper

For the mayonnaise:

1 free-range egg
2 T lemon juice
2 t Dijon mustard
Sea salt
1 cup sunflower oil

Method

Cut the celery and apples into thin matchstick-sized pieces and toss in one or two tablespoons of homemade mayonnaise. Top with the halved grapes, crushed pecan nuts and a good squeeze of fresh lemon juice. Season to taste and serve.

To make the mayonnaise: Add the egg, lemon juice, mustard 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.

Per serving: 2661.3 kJ, 4.1 g protein, 61.2 g fat, 18.3 g carbs