I don’t care if foods fall out of fashion, if they taste good, I’ll eat them. Waldorf Salad is a classic for very good reasons; the textures are amazing and apples, celery and walnuts in a creamy dressing taste good. The pumpkin seeds aren’t traditional but go really well with the other textures and it’s an easy way to get some disease-fighting anti-oxidants into your diet. There is so much good happening in the salad it only seems right to pair it with an oh-so-gooey warmed camembert and hunks of crunchy bread.
Serves 2 Adults
3 sticks of celery
2 tbsp creme fraiche
1 tsp apple cider vinegar
2 tbsp pumpkin seeds
2 tbsp chopped walnuts
1/4 tsp salt
serve with a 250g wheel of camembert and fresh bread of choice
- Chop the celery into 1/2 cm widths and tip into a bowl along with the pumpkin seeds and chopped walnuts. Add the crème fraiche, salt and apple cider vinegar then give everything a gentle stir to coat. Chop the apple into pieces similar in size to the celery and stir into the mixed salad.
I love this salad with oozy camembert and crunchy bread. Warm the oven to 170°C (150°C fan) Remove any packaging from the camembert and place it in an oven proof dish. Cut a small hole in the top of the cheese to let steam escape then pop it in the oven on a middle shelf while you prepare the salad (if you have all your ingredients out this should take about 10 minutes).