[Intro music]
The Waldorf salad traditionally consists of raw apples,
celery and walnuts, dressed in mayonnaise
but served over lettuce.
It is usually served as an appetizer or as a light meal.
To make this interesting salad you will need: salt and pepper,
apples, celery, watercress, celery root, grapes, butter lettuce,
lemon juice, plain yogurt, Dijon mustard, mayonnaise, red wine
vinegar, oil, an egg yolk, sugar, water and walnuts.
Combine the sugar and water in a small saucepan
to make a simple syrup.
Because we are going to use our walnuts for a savory dish,
I will put a pinch of salt and pepper.
Salt, pepper. [grinding noises]
So bring to a boil and make sure the sugar is dissolved.
And boil the liquid for about one minute. Good.
Then add the walnuts.
Let them steep in the sugar for about 20 minutes.
Preheat your oven to 250 degrees Fahrenheit.
Meanwhile, cut your celery root.
So we cleaned the celery root earlier.
We're going to cut it into quarter-inch cubes.
Cut it in slices first. [cutting sounds]
Then into large sticks and then to cubes. [cutting sounds]
I'm trimming the outside because it's a bit yellow.
Cover with water.
Then take it to the stove, bring it to a boil
and simmer for about 10 minutes
or until the celery root is perfectly cooked.
But not mushy, just cooked.
The walnuts have been in the syrup for about 20 minutes.
They're well-toasted in the liquid.
Then drain.
Place on a cookie sheet.
Make sure that the walnuts do not touch each other.
Bake the walnuts for about 30 to 35 minutes.
Now we are going to make the salad dressing.
Prepare the egg yolk. So the egg yolk being raw,
it's up to you to use it.
The recipe calls for it, however, if you don't want to use it,
it's fine.
You can also use the yolk from a hard-boiled egg.
That's also a solution.
Separate the yolk from the white.
Then place it in a large bowl.
Add the mayonnaise, and the yogurt.
Whisk those ingredients together.
Then add the Dijon mustard and the lemon juice.
[whisking sounds] Add the sherry vinegar.
If you don't have sherry vinegar, you may use white wine
vinegar, cider vinegar or red wine vinegar. It's fine.
Then slowly add the oil. [whisking sounds]
Season with salt, about a third of a teaspoon,
and freshly ground peppercorn to taste. [grinding sounds]
[whisking sounds] Taste.
This dressing has a kick.
It will be very nice with out fruit and vegetables.
We don't need the dressing yet, so keep it refrigerated.
Let's see if the celery root is cooked.
Okay. Perfectly tender. Very nice.
Turn it off. Drain.
Refresh to stop the cooking. [running water]
Cut the celery.
So if you have some leaves like that, leave them.
It's very nice.
Of course, don't forget to wash your celery before you slice it.
Prepare the grapes.
So wash them first, of course.
And cut them in half, lengthwise. [cutting sounds] Good.
So core the apple.
And cut your apple in very thin slices. [cutting sounds]
As the apple will brown quickly, keep them in cold water.
Now let's have a look at the walnuts.
The walnuts have been in the oven for 35 minutes.
Let's have a look.
So they have dried out.
So before we can use them we have to let them cool down
totally for about a half an hour.
So you may toss everything together,
but it won't be very appealing.
So what we're going to do, we're going to toss a little bit
of a few ingredients together with the salad dressing
and we will reserve some without sauce to garnish and to
decorate because we want to show the colors.
So in a bowl grab a few grapes along with a few apple slices.
So pat dry them.
Add a little bit of the celery and a few dices of celery root.
Add some salad dressing to season.
Toss well.
And plate.
Get some large butter lettuce leaves.
Maybe a couple, just like so.
We can break them. There we go. There they are.
Add the salad over.
Such a good salad, lots of flavors and crunch and very nice.
Good. Then garnish with other ingredients,
but without the seasoning or the sauce.
You want to show the skin of the apple because it looks nice.
A little bit of the celery root maybe on the green.
And a little bit of the sliced celery here and there.
The walnuts that have been candied.
Cool. Awesome. Clean your plate.
Then the final touch, add a little bit of watercress,
so just the leaves.
My watercress is a baby watercress.
It's organic, so the leaves are very small.
But if you have larger leaves, it's fine too.
So the watercress will bring a little bit of bitterness
to the salad.
Waldorf salad. Bon Appetit.