Waldorf salad
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- Adrienne Rust
- 6
- Easy
- Dairy free Meat-free wheat and gluten free
- 20 minutes, plus 30 minutes’ standing time
- Villiera Chenin Blanc
“My cousin Adrienne used to bring this to Christmas lunch every year – it was my favourite side on the table. Here is the original recipe – from Readers’ Digest – although she made it with peeled Granny Smith apples. I loved how the salad was in a bowl lined with lettuce leaves – I thought it was very sophisticated!” – Kelly Cloete
Ingredients
- 450 g tart red dessert apples (or use Granny Smith)
- 2 T lemon juice
- 1 t caster sugar
- 250 g mayonnaise
- 1 bunch celery, chopped
- 50 g shelled walnuts, chopped
- 1 head lettuce (we used Crunchita)
Cooking Instructions
1. Wash, peel and core the apples. Slice one apple finely and dice the remainder. Mix the lemon juice, caster sugar and 1 T mayonnaise to make a dressing and dip the apple slices into this mixture. Set aside.
2. Toss the diced apple in the remaining dressing and allow to stand for 30 minutes. Add the celery and walnuts to the diced apple, with the remaining mayonnaise, and mix well.
3. Line a serving bowl with the cleaned and chilled lettuce leaves, pile the salad into the centre and garnish with the apple slices.
Photography: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food assistant: Claire-Ellen Gooderson
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