Waldorf salad with hazelnuts
Apple, celery and lettuce salad in homemade mayonnaise, topped with toasted hazelnuts.
Active time23 min
Cooking3 min
Total23 min
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Ingredients
- 2 celery stalks
- 1 lettuce
- 2 Granny Smith apples
- 1 egg yolk
- 200 ml sunflower oil
- 1 tbsp mustard
- 120 g shelled hazelnuts
- 1 pinch of ground pepper — optional
- 1 pinch of salt — optional
- 1 tbsp white vinegar
- 2 tbsp white wine vinegar
Preparation
Roughly chop the hazelnuts. Lightly toast them in a dry pan over low heat for about 3 minutes, stirring and watching their colour. Leave to cool while preparing the rest.
120 g shelled hazelnuts- frying pan
- spatula
- plate
- knife
Separate the egg yolks from the whites. Put the yolk, white vinegar and mustard in a bowl with optional salt and pepper. Whisk in the oil very gradually to emulsify. Stir in the white wine vinegar.
1 egg yolk200 ml sunflower oil1 tbsp mustard1 pinch of ground pepper — optional1 pinch of salt — optional1 tbsp white vinegar2 tbsp white wine vinegar- bowl
- whisk
Wash and spin the lettuce. Wash the apples and celery; core the apples and remove tough celery fibres, then cut into fine strips. Mix with the mayonnaise, arrange on the lettuce and add the cooled hazelnuts. Serve promptly.
2 celery stalks1 lettuce2 Granny Smith apples- salad spinner
- knife
- chopping board
- mixing bowl
- salad servers
Allergens
- Celery
- Eggs
- Mustard
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration