Waldorf salad
- Starter
- Medium
- 4
- 45 minutes
PT45M
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.
Ingredients
Dehydrated grapes and Parmesan
Walnut caramel
- 20g of walnuts , toasted
- 150g of sugar
Blue cheese cream
- 60g of blue cheese
- 300ml of double cream
Pickled celery
- 2 celery sticks
- 75g of white wine vinegar
- 30g of white wine
- 30g of sugar
To serve
- 2 heads of baby gem lettuce , leaves separated
- 20g of walnuts , toasted
- 1 Granny Smith apple , diced
Equipment
- Dehydrator
Method
1
Preheat a dehydrator to 66°C
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
- 300ml of double cream
- 60g of blue cheese
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
- 2 heads of baby gem lettuce , leaves separated
- 20g of walnuts , toasted
- 1 Granny Smith apple , diced
Discover more:
Go to Comments
Waldorf salad
