Inspired by Donna Hay’s recipes.
The history of this classic and world-known salad can be found here. Created in New York City at the Waldorf Astoria Hotel, you and I have seen this salad listed in many menus. Inspired by Donna Hay, once again, I could not wait to do my own version to share it with you.
Unquestionably there are quite a few variations on the original recipe, which consisted of just apples, celery, and mayonnaise.
However, adding fresh, lightly roasted walnuts and play with different components for the dressing is fun and different.
I personally enjoy blue cheese and loved the idea of preparing the dressing including blue cheese. This type of cheese goes fantastically well with walnuts or generally with nuts.
Remember you can always take out or change any of the ingredients in the classic, if you simply don’t like them or prefer other choices. My mantra is I never let ingredients stop me from trying a recipe. This lets you explore your creativity, versatility, and above all opens up the possibilities for you to come up with your very own version.
I finished the salad up with a couple of swirls of Clover honey. Irresistible and fresh.
Enjoy it with your children. Please let me know what they thought by sharing a few lines with us.
- 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.