Winter Waldorf Salad
A classic salad. In the winter and spring, celeriac replaces the celery, and cranberries provide some colour and zing which I have always felt were somewhat lacking in the original.
4 servings
30 minutes prep time
Dressing:
the juice of 1 lemon
1/3 cup mayonnaise, whisked (light is fine)
2 tablespoons buttermilk, yogurt or sour cream
1/4 teaspoon celery seed, ground
1/4 teaspoon black peppercorns, ground
salt to taste
Mix 'em.
Salad:
6 to 8 leaves of hydroponic leaf lettuce
1 small OR 1/2 large celeriac (celery root)
2 medium apples
2/3 cup walnut pieces
1/2 cup dried cranberries
Wash and dry the lettuce.
Peel the celeriac, and cut it into thin slices, which should then be cut into julienne or other smaller bits. Wash, core and cut up the apple into small pieces. Mix the celeriac, apples, walnut pieces and cranberries, and toss them gently in the dressing. Arrange the salad on the lettuce leaves. If you like, save some of the walnuts and cranberries to sprinkle over the top as a garnish.
4 servings
30 minutes prep time
Dressing:the juice of 1 lemon
1/3 cup mayonnaise, whisked (light is fine)
2 tablespoons buttermilk, yogurt or sour cream
1/4 teaspoon celery seed, ground
1/4 teaspoon black peppercorns, ground
salt to taste
Mix 'em.
Salad:
6 to 8 leaves of hydroponic leaf lettuce
1 small OR 1/2 large celeriac (celery root)
2 medium apples
2/3 cup walnut pieces
1/2 cup dried cranberries
Wash and dry the lettuce.
Peel the celeriac, and cut it into thin slices, which should then be cut into julienne or other smaller bits. Wash, core and cut up the apple into small pieces. Mix the celeriac, apples, walnut pieces and cranberries, and toss them gently in the dressing. Arrange the salad on the lettuce leaves. If you like, save some of the walnuts and cranberries to sprinkle over the top as a garnish.
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