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Waldorf salad

  • 2:30 Prep
  • 0:10 Cook
  • 8 Servings


  • 70g (2/3 cup) walnut halves
  • 80ml (1/3 cup) olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 85g (1/3 cup) good-quality whole egg mayonnaise
  • 1 tablespoon fresh lemon juice
  • 2 red apples, quartered, cored, cut into thin wedges
  • 1 celery stick, ends trimmed, thinly sliced
  • 2 baby cos lettuces, leaves separated


  • 1
    Preheat oven to 180°C. Place the walnut halves on a baking tray. Bake in oven for 10 minutes or until lightly toasted.
  • 2
    Place the oil, vinegar and mustard in a screw-top jar and shake until well combined. Season with salt and pepper. Whisk together the mayonnaise and lemon juice in a bowl.
  • 3
    Combine the walnut halves, apple and celery in a bowl. Add the oil mixture and toss to combine.
  • 4
    Place the lettuce leaves on a large serving platter. Top with the apple mixture. Drizzle over the mayonnaise mixture to serve.

Source: taste.com.au


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