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.

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

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.