Modern waldorf salad

Name: Modern waldorf salad
Yield: 8 servings
Ingredients: 100 g Creamy Blue cheese; 100 g creme fraiche; 200 g Leaf celery Or Flat-Leaved Parsley; 2 Hard Boiled, Cold eggs; 2 tbsp Apple Cider vinegar; tsp coarse salt; Freshly pepper; 100 ml Cold Pressed colza oil; 2 Thick Slices Of Durum Stale Bread; 1 tbsp colza oil; tsp sea salt; tsp ground cayenne pepper Or Chilli; 100 g walnuts; 75 g caster sugar; 75 ml water; 400 ml Neutral oil e.g. Rapeseed Oil; 500 g celery; 4 Solid And Sour apples; 150 g Stone-Free Green grape; 24 slices Smoked meat Or Bresaola

An updated version of the classic waldorf salad! Fresh, crunchy and crispy, with added celery and a spicy blue cheese cream.

https://www.arlafoods.co.uk/recipes/modern-waldorf-salad/

Instructions

Step 1

Mix the cheese gently with the crème fraîche until the cream is smooth. Scoop the cream into a syringe bag and put it in the fridge.

Step 2

Put celery, eggs, vinegar, salt and pepper in a blender and blend into a smooth, thick cream. Gradually add oil so that the egg slowly absorbs it. Season to taste. If the cream is too thick you can add a little water until the texture is like a thick mayonnaise. Scoop the mixture into a bag and place it in the refrigerator.

Step 3

Cut small pieces of bread into the desired crouton size. Drench the bread slices with oil and salt. Place them on a sheet of baking paper and bake them in the middle of the oven for approximately 10 minutes at 200° until golden and crispy.

Step 4

Put all the ingredients - except the oil - in a thick-bottomed pan and bring to a boil. Cook until the syrup thickens, for approximately 2 minutes.

Step 5

Drain the nuts in a sieve throroughly. Pour the oil into a thick-bottomed pan and heat it. Fry the nuts in small portions for about 1 minute until golden and crispy. Carefully take them out of the oil with an oven glove. Allow them to drain well and place them to cool on a layer on a piece of baking paper (not a paper towel).

Step 6

Cut celery thinly, for example on a mandolin or another slicer. Place the slices into ice-cold water to make them extra curly and crispy. You can cut the apples into balls with a melon baller. Or cut the apples into small cubes. Halve the grapes.

Step 7

Take the leaf celery out of the water and dry it well in a towel. Arrange the salad portions on plates - first the meat, then the grapes and apple balls.

Step 80

Plate the nuts and leaf celery and finally place small "dips" of the two creams in between the other ingredients. Sprinkle with bread croutons.

Enjoy!

Ingredients

Cream Cheese Mix

Creamy Blue cheese	100 g
Creme fraiche	100 g

Celery Mixture

Leaf celery Or Flat-Leaved Parsley	200 g
Hard Boiled, Cold eggs	2
Apple Cider vinegar	2 tbsp
Coarse salt	tsp
Freshly pepper
Cold Pressed colza oil	100 ml

Bread Croutons

Thick Slices Of Durum Stale Bread	2
Colza oil	1 tbsp
Sea salt	tsp

Crispy Walnuts

Ground cayenne pepper Or Chilli	tsp
Walnuts	100 g
Caster sugar	75 g
Water	75 ml
Neutral oil e.g. Rapeseed Oil	400 ml

Salad

Celery	500 g
Solid And Sour apples	4
Stone-Free Green grape	150 g
Smoked meat Or Bresaola	24 slices

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