Waldorf Salad with a Blue Cheese Crema

Tue, 17 December 2024

Ingredients:

• 250g local salad leaves
• 100g rocket
• 1 Granny Smith Apple
• I bunch celery
• 2 garlic cloves, sliced thin or smashed
• 200ml white vinegar
• 200mls water
• 10g salt
• 15g white sugar
• 2.5 grams black peppercorns
• 2.5 grams dill seed
• 6 stalks fresh tarragon
• 4 stalk tarragon ( leaves removed from stalk ) to be added before assembly
• 1.5 punnets red seedless grapes
• 1.5 punnets green seedless grapes ( request a bright green variety )
• 10g fresh basil (finely shred)
• 100g walnuts
• 30g butter
• 60g blue cheese
• 300g cream

METHOD

TARRAGON PICKLED CELERY

• Thinly slice the celery. Thinly slice the garlic. Place in a metal container.
• In a separate bowl, mix together the white vinegar, water, salt, white sugar, black peppercorns, dill and tarragon. Stir until the salt and sugar are dissolved.
• Pour the vinegar mixture over the celery and garlic into the jar, ensuring that the vegetables are fully submerged in the liquid.
• Seal the jar or container and refrigerate for at least 24 hours to allow the flavours to meld.
• For service: finely dice the pickled celery, finely dice the fresh tarragon leaves and toss together.

ROAST GRAPES

• Line an oven-tray with parchment paper.
• Remove the grapes from the stalks.
• Spread the grapes out over the tray.
• Drizzle with a little oil. Roast at 180°C for about 20 minutes until shrivelled, sweet and roast.

CANDIED WALNUTS

• Melt the sugar and butter together in your Judge Natural ceramic non stick pan.
• Allow to bubble for 3 minutes on a medium heat until it turns a dark golden colour.
• Pour out the candied walnuts on to parchment paper and sprinkle with sea salt. Allow to cool and blitz until it forms a fine crumb.

BLUE CHEESE

• Combine, Chill, label. Upon order, put on gloves and toss the leaves in the creama until each are equally coated.

ASSEMBLY

• If using blue cheese crema: Sit 5 washed leaves of baby gem in a stainless steel prep bowl. Add in 2 tbsp of blue cheese crema.
• Using gloved hands toss together well.
• Toss in crumbles & chunks of blue cheese.
• Sit this mixture in the serving salad bowl.
• Drain the celery and Sprinkle into the salad.
• Toss in the chopped candied walnuts When happy with the shape & presentation of the salad and just before service, thinly slice 3 slices of Granny Smith with a mandolin. Sit these 3 slices in on top, standing a little tall.
• Only do this when the server is in front of you and ready to walk with plate. Grate over parmesan Garnish with micro-herbs, chive flowers, pea shoots Serve and enjoy