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Waldorf salad with crisp apple and celeriac

Paul Bloxham from Good Food Live
Crisp textured vegetables contrast nicely with a creamy mayonnaise dressing in Paul Bloxham's version of a classic American salad

Waldorf salad with crisp apple and celeriac

Method

1. Preheat the oven to 190ºC/gas 5. Spread the walnut halves on a baking sheet and roast for 5 minutes. Cool and chop into small pieces.

2. Halve, core and finely slice the apples.

3. In a medium bowl, mix together the apple, lemon juice, celeriac and walnuts.

4. In a small bowl, whisk together the mayonnaise, chives, sour cream, mustard, parsley and lemon zest. Season with freshly ground pepper.

5. Toss the apple mixture with the mayonnaise dressing. Cover and chill for 1 hour before serving.

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Serves: 4

Prep: 15 min
Cook: 5 min

Ingredients
100g walnut halves
3 large green apples
grated zest and juice of 1 lemon
1 head of celeriac, sliced on a Japanese mandolin
120ml good mayonnaise
2 tbsp finely chopped chives
2 tbsp Soured cream
1 tsp Meaux mustard
1 handful of flat-leaf parsley, chopped
freshly ground black pepper, to taste