150 gmceleriac (about ¼), cut into 1cm dice100 gmpale inner celery stalks (about 3), washed and cut into 1cm dice2-3eating apples (such as Gala)Juiceof 1 lemon120-150 mlvery thick mayonnaise150 gmwalnut kernels6small inner or baby cos lettuce leaves, washed and spin-dried2 punnetsmustard cress or 1 very large handful watercress sprigs
Blanch the celeriac in a saucepan of boiling salted water until just tender (2 minutes), then refresh under cold running water and drain well.
Combine the celeriac and celery in a mixing bowl. Peel and core the apples, then cut into 1cm dice; you need 250gm. Toss well with a little lemon juice to prevent discolouration. Drain briefly in a colander, then pat dry with a clean cloth or paper towel. Add to the celeriac and celery.
Mix in a little of the mayonnaise initially to ensure that the finished texture is not too wet.
Drop the walnuts into a pan of boiling water and allow to come back to the boil, then drain. Using a small paring knife, remove as much of the skin as possible, then chop each into 5-6 pieces. Fold into the salad.
Distribute the salad between the cos leaves and garnish with the snipped cress or watercress sprigs, then serve.
Note Reproduced from Salades ($59.95, hbk) by Damien Pignolet, with photography by Anson Smart. Published by Lantern, an imprint of Penguin Books. Pignolet’s recipes have been reproduced with minor Gourmet Traveller style changes.
This recipe is from the September 2010 issue of Australian Gourmet Traveller.
“This salad is very popular in the United States, where it was created by the chef of the Waldorf-Astoria Hotel in New York in the 1890s. Recipes vary dramatically in the proportions of ingredients called for so it is difficult to know what the original recipe was really like. The success of this salad relies upon using the freshest walnuts as they tend to turn rancid very easily. I suggest you begin by sourcing the best quality nuts before considering making a Waldorf salad. It is also important that the nuts are peeled. This may sound like too much trouble but the difference is remarkable, since the absence of skin releases their sweet flavour. The addition of lettuce makes this version lighter and fresher. If time permits, you might like to add peeled seedless grapes as they were often included in older recipes.”
At A Glance
Serves 6 people
At A Glance
Serves 6 people
You might also like...
Easter lunch recipes
Christmas pudding ice-cream
Raspberry and Mint Mojito
Thomas Keller's sandwich recipes
Neil Perry: Prawn cocktail
Serge Dansereau: Blueberry vanilla tart
Neil Perry's Spice Temple recipes
Barbecue trout bundles with prosciutto and button mushrooms