A traditional waldorf has apples, celery and walnuts dressed in mayonnaise on a bed of lettuce.
This recipe from Yotam Ottolenghi’s Plenty More swaps walnuts for hazelnuts and there is the addition of red cabbage, red onion and sour cherries (I used barberries which are pretty similar).
This is pretty easy – and pretty quick – I think it took a little more than 30 minutes – but only because you have to toast the hazelnuts gently for around that long alone.
Mind you while they are toasting you can easily do the rest.
Finely slice red cabbage, red onion, apples (granny smiths), celery and toss together with some dill and sour cream.
Then make some mayonnaise. I did mine in my new Nutribullet blender (this little beast will blitz anything to a perfect puree). The mayonnaise is made with a shallot, dijon mustard, cider vinegar and a mix of sunflower and rapeseed oil. And it was amazing. I don’t think I’ll ever buy mayonnaise again.
Mix the mayonnaise with the salad, scatter with your roughly chopped toasted hazelnuts and you’re done.
I think this salad is amazing and might be nice with something on the side – or even in a wrap with some Halloumi. I do love my salads though and I could eat tonnes of it on its own.