Reimagined Waldorf
Reimagined Waldorf
Here’s a quick version of a classic with all the goodness of the original without the hassle of the mayo and excluding grape as the sugar saps brain power.
Servings
4
Prep time
Cook time
Recipe
Gluten Free
Ingredients
- 2 tart apples (Granny Smith), quartered & cored
- 1 cup celery (2–3 stalks), diced
- ½ cup walnuts, dry-roasted in a frying pan for 2 mins then roughly crushed or chopped
- 2 tbsp hemp seeds (optional)
- Sea salt & freshly ground black pepper
- Dressing
- 1 organic egg yolk
- 1 tsp wholegrain mustard
- Juice ½ lemon
- 100mL olive oil
- Dash of cream
Method
- First make the dressing. In a salad bowl whisk the egg yolk with the mustard and lemon juice plus add a little salt and pepper. Then whisk in the olive oil casually until it emulsifies or at the least mixes well. Finally add a small splash of cream and whisk.
- Using a mandolin, peeler or grater, finely slice the apple into the salad bowl with the dressing and mix. Add the celery and mix, then add the crushed walnuts. Taste and adjust the salt or lemon as needed. Serve with a scattering of hemp seeds.
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