Waldorf Salad 'My Way' - Jamie's America
4 handfuls of interesting Green Salad leaves (Frisee, Romaine, Endive, Rocket & Watercress) washed and spun dry
2 large handfuls of seedless green Grapes halves
3 medium sticks of celery (trimmed)
2 large handfuls of Walnuts (roughly crumbled)small bunch of flat leaf Parsley
1 red Apple
150g Blue Cheese
1 teaspoon Dijon Mustard
2 tablespoons White Wine Vinegar
Extra Virgin Olive Oil
1 tablespoon Natural Yoghurt
Sea Salt & Ground Black Pepper
Toss together the salad leaves and grapes and add the peeled celery.
In a dry pan toast the walnuts, shaking every 30 seconds or so until warm,
Remove stalks to Parsley and chop finely, adding to them the vinegar, and mustard (a jam jar is the perfect receptacle for mixing the dressing)
Pour 3 times as much oil as mixture into the jar along with the yoghurt and seasoning.
Place the lid on the jar and shake until combined. Taste and adjust flavour as necessary.
Drizzle enough dressing to cover the leaves and finely slice the apple into matchsticks, scattering over the top. Add the walnuts and scatter knobs of blue cheese over the top of the salad leaves.
So the Relief Society evening was pretty quiet there were 3 of us - but no reprisals I did as I was supposed to and went with my salad and Bridgetty en-toe!
I really enjoyed the salad, I omitted the Walnuts (because I don't like them) and wished I'd cut out the celery too... as I don't like that either! But otherwise a really lovely salad, the apples and grapes are just heavenly with the Blue cheese and the yogurt dressing is much fresher than the traditional mayonnaise version.
Jared had garlic marinated Chicken last night for dinner and I opted for finishing off this salad instead...So in the immortal words of Basil Fawlty "I think we just ran out of Waldorfs!"
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