Ingredients:

  • 2 large Granny Smith Apples (400g), cored and cubed
  • 1.5 cups red seedless grapes (225g), halved
  • 1 cup celery stalks (120g), thinly sliced
  • 0.5 cup walnut halves (60g), toasted and chopped
  • 2 cups Bibb lettuce or Spring Mix (60g)
  • 0.25 cup high-quality mayonnaise (60g)
  • 0.25 cup plain Greek yogurt (60g)
  • 1 tbsp fresh lemon juice (15ml)
  • 1 tsp raw honey (5ml)
  • 0.25 tsp fine sea salt
  • 0.125 tsp black pepper

Instructions:

  1. Toast the walnuts. Place the 60g of walnut halves in a dry skillet over medium heat for 3-5 minutes. Cook until they smell like toasted bread and look golden.
  2. Whisk the dressing base. In a small bowl, combine the 60g of mayonnaise, 60g of Greek yogurt, 5ml of honey, salt, and pepper. Mix until the texture is silky and completely uniform.
  3. Prep the apples. Cube the 400g of Granny Smith apples into 1cm pieces. Toss immediately with the 15ml of lemon juice in a large bowl.
  4. Slice the grapes. Halve the 225g of red grapes lengthwise. Ensure they are seedless to maintain a smooth eating experience.
  5. Chop the celery. Slice the 120g of celery into thin crescents. Include some of the pale green inner leaves for extra herbal flavor.
  6. Combine the produce. Add the grapes, celery, and toasted walnuts to the bowl with the apples. Fold gently to distribute the ingredients without bruising the fruit.
  7. Apply the emulsion. Pour the yogurt mayo dressing over the fruit mixture. Fold with a silicone spatula until every piece is thinly veiled in white.
  8. Prepare the greens. Wash and thoroughly dry the 60g of Bibb lettuce. Arrange the leaves on a platter or in individual bowls to create a nest.
  9. Plate the harvest. Spoon the waldorf salad mixture into the center of the lettuce nests. Top with a final crack of black pepper if desired.
  10. Chill briefly. If time allows, let the salad sit in the fridge for 15 minutes before serving. This allows the flavors to meld and the dressing to set.