Apple, Celery and Walnut Waldorf Salad

What you need

• 100 g (1 cup) walnut halves
• 2 crisp apples, such as Granny Smith or Honeycrisp
• 1 tbsp lemon juice
• 3 stalks celery, about 150 g (1 cup) diced
• 90 g (6 tbsp) mayonnaise, or half plain yogurt for a lighter dressing
• 1/2 tsp salt
• 1/2 tsp black pepper, freshly ground
• 1 small head of soft lettuce, leaves separated, for serving

Method

Restated from the original video

1. 1

   Toast the walnuts in a dry frying pan over medium heat, shaking the pan often, until they smell nutty and darken slightly, 3-5 min.

2. 2

   Tip the walnuts onto a plate to cool, then chop them roughly.

3. 3

   Core the apples and cut them into 1 cm (1/2 in) cubes, leaving the peel on.

4. 4

   Toss the apple cubes with the lemon juice in a large bowl so they stay pale.

5. 5

   Trim the celery and cut it into small dice of about the same size.

6. 6

   Stir the mayonnaise with the salt and pepper in a small bowl.

7. 7

   Add the celery and most of the walnuts to the apples, spoon over the dressing and fold until everything is lightly coated.

8. 8

   Line a platter or four plates with the lettuce leaves.

9. 9

   Pile the salad on top, scatter over the rest of the walnuts and serve while the apple is still crisp.

Imported from mashed.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.