Waldorf Salad

Ingredients

• 2 crisp apples, cut into batons
• 4 celery sticks, sliced on the angle
• 80 g walnuts
• 150 g grapes, halved
• 6 tbsp mayonnaise
• 60 g natural yoghurt
• juice of 1 lemon
• 1 baby gem lettuce, leaves separated

Method

1. Toast the walnuts

   Toast the walnuts in a dry pan until fragrant, then cool and break them up roughly. Toasting drives off the slight bitterness raw walnuts carry.

   5 min

2. Acidulate as you cut

   Toss the apple batons in half the lemon juice as soon as they are cut, then add the celery and grapes. Apple browns within minutes and lemon is the only thing stopping it.

3. Make a lighter dressing

   Mix the mayonnaise with the yoghurt and the rest of the lemon juice. Straight mayonnaise makes the whole salad claggy; the yoghurt loosens it and adds the sourness the fruit needs.

4. Dress late

   Fold everything together no more than 20 minutes before serving, on a bed of lettuce leaves. Left dressed, the celery and apple leak water and the dressing slides off into a puddle.