Waldorf salad Apple, celery & walnut salad, watercress & Crozier blue cheese

Category: ,


For the candied walnuts;

100ml stock syrup
100g walnuts roasted and peeled                             

For the dressing;

100g Crozier blue cheese   
2-3tblsp boiling water  
100ml mayonnaise     
Seasoning to taste

For the salad;

3 sticks of celery cut into 1cm dice      
200g watercress  
1 granny smith apple, peeled and cut into 1cm dice and tossed in lemon juice to prevent discolouring 
50g Crozier blue cheese, cut into 1cm dice                                                               

To serve;

Deep fried celery leaves


Bring the stock syrup to the boil, remove from the heat and add the nuts, allow the nuts to cool in the syrup. When cool place in the fridge and leave the nuts to sit in the syrup for 2 days.
Crumble the cheese into a bowl and whisk in the boiling water until the cheese is creamy and smooth.  Stir in the mayonnaise and season to taste.
Place all of the salad ingredients into a bowl and toss everything together.
Place the candied walnuts onto a tray and place under the grill; the nuts are ready when they are golden and caramelised 2-3mins.
Spoon the Crozier dressing onto service plates and arrange the salad neatly on top, scatter over the candied walnuts and garnish with deep fried celery leaves.

Comments (0)

Post a Comment