Waldorf salad

  • Starter
  • medium
  • 4
  • 45 minutes, plus 24 hours dehydrating

PT45M

PT24H

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Ingredients

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Imperial

Dehydrated grapes and Parmesan

Walnut caramel

  • 20g of walnuts, toasted
  • 150g of sugar

Blue cheese cream

Pickled celery

  • 2 celery sticks
  • 75g of white wine vinegar
  • 30g of white wine
  • 30g of sugar

To serve

1
Preheat a dehydrator to 66°C
2
Place the grapes on a dehydrator mat and spread the Parmesan on another. Place both trays in the dehydrator for 24 hours
3
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
4
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
5
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
6
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
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