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Shop › Recipes › The British Larder Waldorf Salad
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Recipes

  • Dec 10, 2012

    The British Larder Waldorf Salad

     

    Serves: 4

    Ingredients

    Oxford Blue Dressing:

    2 free range egg yolks
    1tsp Dijon mustard
    100g Oxford Blue cheese
    Pinch of sugar
    Salt and freshly cracked black pepper
    2tbs lemon juice
    100ml olive oil
    200ml sunflower oil
    2 tbs warm water

    Waldorf Salad:

    4 granny Smith apples
    2 celery sticks
    100g walnuts
    Watercress
    50g Oxford Blue cheese
    Oxford Blue cheese dressing

    Method

    Oxford Blue Dressing:

    Cream the egg yolk, mustard, cheese, lemon juice, sugar and seasoning until smooth. Slowly add the two oils while slowly whisking the mayonnaise to form an emulsion, if the mayonnaise become thick half way through add the water and continue adding the oil while whisking.

    Taste and adjust the seasoning if needed.

    Chill the mayonnaise for 30 minutes, this will help the flavours to develop.

    Whaldorf Salad:

    Wash and peel the celery, cut into 5cm long batons x 2 -3 mm thick, keep them covered with damp kitchen paper until needed.

    Lightly roast the walnuts in a preheated oven, cool completely.

    Wash the watercress and apples.

    When you are ready to serve, remove the core with an apple corer, then use a mandolin to slice the apples into 2 -3mm thick slices, keep the apples together to make them look as if they are whole again. Lightly dress each slice with the dressing and place the apple in it's natural shape in the centre of the chosen plate. Arrange the celery batons, roasted walnuts and watercress round the apple, crumb the cheese and divide it between the plates and spoon on drops of the dressing and serve immediately.


    Source: The British Larder


    • celery, cress, egg, rapeseed oil, salad, watercress
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