When I read this recipe in Veggiestan I thought ‘hmm, might be a bit boring’. How wrong could I be.
This is a very exciting take on a Waldorf Salad and would make the perfect side to anything from fish to chicken to Halloumi – I could go on.
We both thought that it could be made into a perfect main with the simple addition of some bread (maybe pitta or garlicky croutons) and some cheese (maybe shaved parmesan – or Freya’s preference Stilton).
I like this kind of dish on a work day because you can take all the ingredients to work in their raw state and just prepare it when you want to eat.
There’s nothing worse than preparing a salad in the morning, popping it in some Tuppaware and then seeing it degrade before you get to eat it. You can prevent this somewhat by keeping the dressing separate but as soon as you start cutting apples or such-like they will lose their colour – so it’s best you just do it when you want it.
A traditional Waldorf salad is made from fresh apples, celery and walnuts, dressed in mayonnaise, and usually served on a bed of lettuce. This dish differs slightly with the addition or raisins, chopped coriander and chopped mint, green pepper and onions. Also there is no mayonaisse. The dressing is made from yoghurt, oil, saffron, seasioning and cider vinegar.
I used some really colourful little gem lettuces (with nice purple tinges), and red onion in my version to make it look less green.
I love this. It packs a punch and has lots of different textures and flavours running through it. It’s a great salad – and it’s made with ingredients I usually have knocking about. I’ll never make a traditional Waldorf again.