Contemporary Waldorf Salad: Celeriac, Green Apple and Yoghurt

Easy 20–25 minutes

• for 2 people:
• Celeriac: 100 g
• Granny Smith apple: 50 g
• Walnut kernels: 20 g
• Planet Farms Fresh EverLeaf Mixed Leaves: 60 g
• Mayonnaise: 30 g (approx. 2 tablespoons)
• Greek yoghurt: 30 g
• Extra virgin olive oil to taste
• Salt and black pepper to taste

Step-by-step instructions

1. Preparing the celeriac
Clean the celeriac by removing the tough outer skin. Cut it into thin slices, then into matchsticks about 4–5 cm long.
Bring a pan of salted water to the boil. Blanch the celeriac for 2–3 minutes: it should soften slightly but retain a crunchy ‘core’.
Drain and immediately plunge into ice-cold water to stop the cooking process and preserve the white colour. Pat dry very carefully: if the celeriac remains damp, the sauce will run off.

2. Preparing the Apples and Walnuts
Wash the Granny Smith apple thoroughly (you can leave the skin on for a touch of bright green colour). Cut it into julienne strips the same size as the celeriac.
Coarsely chop the walnut kernels by hand. If you want a more intense flavour, toast them in a non-stick frying pan for 2 minutes until they release their aroma.

3. The ‘Light’ Waldorf Dressing,
In a large bowl, whisk together the mayonnaise and Greek yoghurt, add a pinch of salt and a generous grinding of black pepper.

4. Assembly and Dressing
Add the celeriac and apples to the bowl with the sauce. Gently toss so that each matchstick is well coated in the cream.
Dress the Mixed Leaves separately in a small bowl with a drizzle of extra virgin olive oil and a pinch of salt.

5. Plating
Place the apples and celeriac at the bottom of the plate, arrange the mixed salad leaves on top, and finish with the walnuts and extra virgin olive oil.