We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Waldorf salad
0 Likes
Prep Time:
15 minutes
15 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
25 minutes
25 minutes
Ingredients:
- 4.60 gm olive oil
- 4 (about 800g) chicken breast fi llets, with skin on
- 1/2 bunch celery
- 2 green witlof, leaves separated
- 2 pink lady apples, thinly sliced lengthways
- 55g walnut
- 2 egg yolks
- 1 1/2 tsp mustard powder
- 20.00 ml white wine vinegar
- 125ml oil
- 60ml olive oil
Instructions:
- Prepare the walnut mayonnaise by combining egg yolks, mustard, and vinegar in a food processor. While the processor is running, slowly drizzle in the walnut and olive oil until the mixture is thick and pale. Adjust the consistency by adding a bit of hot water if needed, then season with salt and pepper.
- In a large frying pan over medium heat, heat oil and add the chicken. Cook for 3-4 minutes on each side until golden brown and fully cooked. Set aside for 5 minutes to rest before slicing thickly.
- Separate the inner yellow leaves from the celery and place them in a large bowl. Trim the celery stalks and thinly slice them on a diagonal. Add the celery, endive, and apple to the bowl, and lightly toss to mix.
- Serve the salad in individual bowls, layer the sliced chicken on top, drizzle with flavorful walnut mayonnaise, and garnish with crunchy walnuts before serving.