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  • Michelle

Waldorf Salad

I remember way back when I was a baby chef, one of the salads we learned at trade school was a Waldorf Salad. It seemed like the height of Fancy Cuisine to me, a country girl who had been raised on meat and veg and a Sunday roast.

Anyway, you know how I told you we were going to make some yummy things with our mayonnaise that we made earlier? Well, this is the first cab off the rank, and very delicious it was too, I ate it for lunch.

It was just me here for lunch today, so I only made enough for one, but this would be enough for two side salads, or just increase the quantities.


1/4 cup toasted walnuts

shredded iceberg lettuce

10 grapes, cut in half

Half a pear, peeled, cored, sliced into sticks

1 spring onion, sliced

1 stick celery (inner, milder stalk) sliced

1 cheek of fennel (optional, but it does add another dimension of flavour), sliced

1 tablespoon mayonnaise

Pop all of that into a bowl, give it a good stir until everything is coated in mayonnaise, pile into a bowl and enjoy. Hmmm. I might make another one for dinner!


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