Waldorf Salad

Method

1. 1

   Toast the walnuts

   Toast the walnuts in a dry frying pan over medium heat for 3 to 4 minutes, stirring often, until fragrant and lightly golden; transfer to a plate and cool completely.

2. 2

   Make and season the dressing

   Stir the mayonnaise, yoghurt, lemon juice, mustard, salt and pepper in a large bowl for 1 minute, until smooth; taste and add salt or pepper as needed.

3. 3

   Prepare the fruit and celery

   Core and dice the apples into 1.5 cm pieces, halve the grapes and thinly slice the celery; finish within 5 minutes and add them to the dressing.

4. 4

   Dress the salad

   Fold the apples, grapes and celery into the dressing for about 1 minute, until evenly coated; roughly chop the cooled walnuts and fold in about two-thirds.

5. 5

   Serve

   Arrange a lettuce leaf on each of 4 plates and spoon the salad on top; scatter over the remaining walnuts immediately before serving.

Tips

• Taste the dressing before adding the fruit, then adjust the salt and pepper to suit.
• Cut the apples just before mixing to reduce browning.
• Toast walnuts closely monitored, as they can burn quickly.

Swaps

• Use pecans in place of walnuts.
• Replace the plain yoghurt with crème fraîche.
• Choose tart apples for a sharper flavour.

Storing

Cover and refrigerate leftovers promptly, then eat within 1 day. The apples and celery are crispest when freshly dressed.