Dec 10, 2012 The British Larder Waldorf Salad Serves: 4 Ingredients Oxford Blue Dressing: 2 free range egg yolks 1tsp Dijon mustard100g Oxford Blue cheesePinch of sugarSalt and freshly cracked black pepper2tbs lemon juice100ml olive oil200ml sunflower oil2 tbs warm water Waldorf Salad: 4 granny Smith apples 2 celery sticks100g walnuts Watercress50g 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
