Waldorf salad
Apples, celery, grapes, walnuts – the ingredients of a classic Waldorf salad are often found on a cheeseboard, so adding some blue cheese is a no-brainer. Yoghurt and mustard lighten and brighten the usual mayonnaise dressing.
Ingredients
- 80²µ/2¾´Ç³ú walnuts
- 3 tbsp mayonnaise
- 3 tbsp Greek-style yoghurt
- 1 tsp French mustard
- 2 Granny Smith apples (approx. 250g/9oz)
- ½ lemon, juice only
- 3 celery sticks, cut into 5mm/¼in slices
- 150g/5½oz red seedless grapes, halved
- 2 Little Gem lettuces
- 100²µ/3½´Ç³ú Stilton, crumbled
- sea salt and freshly ground black pepper
Method
In a small pan over a medium heat, toast the walnuts until they turn a deeper brown and are fragrant. Set aside to cool. When cool, roughly chop.
Meanwhile, mix together the mayonnaise, yoghurt and mustard. Taste and season with salt and pepper, if needed.
Slice the apples into batons and place in a bowl with a squeeze of lemon juice to stop them browning; stir to combine.
Add the celery sticks and grapes to the bowl with the apples.
Cut each lettuce into four wedges and arrange on a large platter.
Add half of the walnuts and half of the Stilton to the apple mixture, then add the dressing and gently stir through.
Spoon the apple salad over the lettuce, then scatter over the reserved Stilton and walnuts.
