This speciality dish was created by
In a large bowl, toss together your leaves and your grapes. Use a speed-peeler to remove the stringy bits from the outside of your celery, then finely slice it on an angle and toss it in with the leaves and grapes.
Put a dry pan over a medium heat. Add the walnuts and give them a light toasting, shaking the pan every 25 seconds or so. Discard the tougher ends of your parsley stalks, and finely chop the rest of the stalks. Put these to one side, then chop the leaves and add to your salad bowl.
Make the salad dressing in a clean jam jar. Put the chopped parsley stalks into the jar with your mustard and vinegar, add three times as much extra virgin olive oil, then the yoghurt and finally a good pinch of salt and pepper. Screw the lid on tightly and shake it up nice and vigorously.
Drizzle enough dressing into the bowl to cover your leaves and scatter the walnuts over the top. Toss the salad gently.
Finally, using a knife, pare off little knobs of blue cheese and throw them into the salad bowl until you’ve a good amount — you don’t want to be scrabbling around the bowl to find a cheesy nibble, but nor do you want to overwhelm your mouth.
You could garnish your Waldorf with matchsticks of crispy red apple or pear, depending on season.
Finally: drizzle with a little good olive oil and serve.
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