Walnut, celery, endive, and apple salad
- 2 heads of Belgian endive
- 4 celery ribs
- 2 apples
- squeeze of lemon juice
- handful of toasted walnut halves, chopped
- 3 tablespoons mayonnaise
- 2 tablespoons plain yogurt
- ½ teaspoon celery salt
- 1 tablespoon lemon juice
Instructions:
This is a simple, modern take on the classic Waldorf salad.
- First, prepare the dressing by combining all the ingredients in a bowl and seasoning with black pepper to taste.
- Trim off the bases of the endive heads and separate the leaves. Scatter a few leaves over each serving plate. Trim and roughly chop the celery, including any leaves, then place in a bowl. Core and thinly slice the apples, add to the celery, and toss with a little lemon juice to prevent them from discoloring. Add half the walnuts and toss well. Divide among the serving plates and scatter the remaining walnuts over the top. Either drizzle the dressing over the salad or serve in individual bowls on the side.