waldorf salad
- 4 Granny Smith (green) apples, thinly sliced
- 1 stalk celery, thinly sliced
- 1 cup (100g) walnuts, chopped
- 2 cups watercress sprigs
blue cheese dressing
- ¼ cup (75g) whole-egg mayonnaise
- 2 teaspoons lemon juice
- 2 tablespoons water
- sea salt and cracked black pepper
- 100g soft blue cheese, chopped
- To make the blue cheese dressing, place the mayonnaise, lemon juice, water, salt, pepper and blue cheese in the bowl of a food processor and process until smooth. Arrange the apple, celery, walnuts and watercress on serving plates and spoon over the dressing to serve. Serves 4.
© DONNA HAY GROUP
