Dolcelatte Waldorf Salad
Waldorf salad is named for the Waldorf-Astoria Hotel in New York City and was created in 1893! We've made a few tweaks, mainly that addition of blue cheese here as well as a slightly light dressing. The classics are all still present, including the celery, apple, walnuts and grapes that give this famous salad so much texture and sweetness.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat a medium size frying pan on a medium heat and add the walnuts. Toast them for 3-4 minutes until they are slightly roasted and have a nutty aroma. Remove them from the pan and pop to one side to cool.
Step 2
Into a small bowl, add the yoghurt, the Dijon mustard and half the lemon juice. Mix well and season with salt and pepper.
Step 3
Prepare the apples by cutting them in half, removing the core and cutting them into thin slices. Place these into a bowl and squeeze over the remaining lemon juice. Add the sliced celery, the halved grapes (preferably fridge cold) and the chicory leaves. Pour over the dressing, mix through the walnuts and crumble in the dolcelatte cheese.
Step 4
Pile the salad high onto plates and enjoy while it's cold and still super crunchy.
- Ingredients
- Based on 4 servings
-
1 Lemon, juice 1x Sainsbury's Lemons -
100g Walnuts, toasted 1x Sainsbury's Walnuts, Halves 100g -
100g Dolcelatte, or any blue cheese 1x Galbani Dolcelatte Italian Blue Cheese 150g -
4 Chicory, or radicchio, leaves sperated 2x Sainsbury's Red Chicory 140g -
3 Apples, sliced 3x Sainsbury's Braeburn Apple Single -
5 tbsp Low Fat Yoghurt 1x Stamford Street Co. Low Fat Natural Yogurt 500g -
150g Grapes, halved and fridge cold 1x Sainsbury's White Seedless Grapes 500g -
1 tbsp Dijon Mustard 1x Sainsbury's Dijon Mustard 185g -
3 Celery Sticks, washed and sliced on the angle 1x Sainsbury's Celery