Waldorf Salad/1893-2012

Preparation info
  • Serves


    • Difficulty


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By Sat Bains

Published 2012

  • About

I love waldorf salad but I’m not a big fan of celery’s fibrous texture, so we created a celery panna cotta. The idea is to create a waldorf in a different guise and give you a hit of acidity and freshness, but still have the same flavours, so that it reminds you it’s a waldorf salad. We’ve always had the dates on our dish: 1893-2012, or whatever year we’re currently in, to give credit to the original dish from 1893. This is a modern interpretation that’s very light and fresh.