WALDORF SALAD | JAMIE OLIVER
The great combo of flavours turn this dead simple salad into something really special
Total Time 45 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 180°C/350°F/gas 4. Place the grapes on a baking tray, finely grate over the zest from ½ the lemon, drizzle with a little oil and season with sea salt and black pepper.
- Place in the hot oven for 15 minutes, then add the walnuts and roast for a further 5 to 10 minutes, or until the grapes are soft and caramelised and the walnuts are golden.
- Meanwhile, make the dressing. Place the mustard and yoghurt into a bowl and whisk well. Pick, finely chop and add the tarragon leaves, squeeze in the lemon juice and mix well, then season to taste.
- Trim and chop the celery into 1cm chunks, slice the apple into large matchsticks, then place into a large bowl. Discard the tatty outer lettuce leaves, then roughly chop and add to the bowl. Pick the grapes off their stalks and add to the bowl. Drizzle over the yoghurt dressing and toss well. Place onto a platter, roughly chop and sprinkle over the walnuts, then serve.
Nutrition Facts : Calories 218 calories, FatContent 12.5 g fat, SaturatedFatContent 1.4 g saturated fat, ProteinContent 6.9 g protein, CarbohydrateContent 20 g carbohydrate, SugarContent 19.6 g sugar, SodiumContent 0.6 g salt, FiberContent 2.3 g fibre
WALDORF SALAD RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Provided by Food Network Kitchen
Categories appetizer
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 servings (4 cups)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces.
- Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.
- Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately.
- When ready to serve, toss walnuts into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve.
Nutrition Facts : Calories 221 calorie, FatContent 11 grams, SaturatedFatContent 1 grams, CholesterolContent 3 milligrams, SodiumContent 98 milligrams, CarbohydrateContent 31 grams, FiberContent 5 grams, ProteinContent 5 grams, SugarContent 22 grams
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