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Graham Campbell serves up a modern take on a Waldorf salad recipe, using dehydrated grapes and Parmesan to add textural interest to this classic dish.
Preheat a dehydrator to 66°C
Place the grapes on a dehydrator mat and spread the Parmesan on another. Place both trays in the dehydrator for 24 hours
16 grapes, halved
50g of Parmesan, grated
For the walnut caramel, bring the sugar to a light caramel in a saucepan then add the walnuts. Transfer the nuts to greaseproof paper and while cooling, shape into a cylinder. Leave to set
150g of sugar
20g of walnuts, toasted
To make the blue cheese cream, bring the cream to the boil and reduce by half. Whisk in the blue cheese until smooth and set aside
300ml of double cream
60g of blue cheese
Peel the celery and cut to your desired shape. Place the white wine vinegar, white wine and sugar in a pan and bring to the boil. Pour over the celery and leave to cool
2 celery sticks
75g of white wine vinegar
30g of white wine
30g of sugar
To serve, mix the baby gem lettuce through the blue cheese cream and place some leaves on each plate. Add toasted walnuts, apple, pickled celery, dehydrated grapes and Parmesan and then use a microplane to grate the walnut caramel over the top