Waldorf Salad with Grape & Lemon Dressing.
Cook time: NA | Prep time: 15 mins | Serves: 4
Ingredients.
⅓ cup (80 ml) whole-egg mayonnaise
Juice of 1 lemon (about 40 ml)
Sea salt and cracked black pepper, to taste
2 baby cos hearts, quartered lengthways
1 large Granny Smith apple, thinly sliced into wedges
100 g (¾ cup) seedless grapes, halved
70 g (½ cup) walnuts, roughly crushed
5 g parsley leaves, to garnish
10 basil leaves, to garnish
2 tablespoons (40 ml) extra-virgin olive oil, to drizzle
Method.
1. To make the dressing whisk together the mayonnaise and lemon juice in a small bowl. Season with sea salt and cracked black pepper, then set aside.
2. To assemble the salad arrange the cos hearts in a circular pattern on a large round serving platter to form a wreath shape.
3. Fan the apple slices between the layers of cos, tucking three or four slices into each section. Scatter any remaining slices over the top.
4. Sprinkle the grapes and walnuts evenly over the salad.
5. Drizzle the lemon dressing over the entire platter and season with salt and pepper to taste.
6. Finish with parsley and basil leaves, and drizzle lightly with olive oil before serving.
Serving note:
Make dressing 3 days in advance, store in a jar and refrigerate. Make salad two hours before serving, cover and store in the fridge. Add dressing, sea salt, pepper and olive oil just before serving.
