Watercress, pear and celeriac salad, candied walnuts, blue cheese

Watercress, pear and celeriac salad, candied walnuts, blue cheese

By
From
New Classics
Serves
6-8
Photographer
Mark Roper

From the genius of a man named Oscar Tschirky – aka ‘Oscar of the Waldorf’ – came the Waldorf salad. Clearly that’s what I’m messing around with here. The Waldorf salad was first enjoyed in New York at the Waldorf-Astoria around 1893. Originally apple, celery, walnuts and blue cheese with a creamy dressing, I’ve swapped the apples for pears and celery for celeriac, but essentially the song remains the same.

Ingredients

Quantity Ingredient
1 celeriac, peeled and very thinly sliced
2 perfectly ripe pears
2 witlof, bases cut off and leaves separated
1 bunch watercress, leaves picked
2 inner stalks of celery, leaves removed
150-200g good-quality blue cheese

Candied walnuts

Quantity Ingredient
100g caster sugar
100ml water
150g walnuts, roughly broken up
1 teaspoon salt flakes

Dressing

Quantity Ingredient
2 tablespoons dijon mustard
100g crème fraîche
1 lemon, juiced
60ml walnut oil
salt and pepper

Method

  1. For the candied walnuts, preheat the oven to 160°C. Line a baking tray with baking paper. Put the sugar and water in a saucepan and stir with your fingers to dissolve. Brush the sugar crystals down from the side of the pan using a very clean pastry brush. Bring to the boil over medium heat and allow to bubble away, undisturbed, without stirring or shaking the pan until it reaches 118°Con a candy thermometer.
  2. Place the nuts in the oven to warm up. When the temperature of the sugar mixture reaches 121°C tip in the warmed nuts and stir with a wooden spoon for several minutes until the syrup forms a candy coating around the nuts and they sound dry and crunchy. Add the salt then transfer the walnuts back onto the tray to cool.
  3. Whisk all the dressing ingredients together well and adjust the seasoning and lemon juice to taste.
  4. To serve

    Arrange all the salad items decoratively on a serving plate and crumble on the cheese. Drizzle over the dressing and then scatter over the nuts.
Tags:
Philippa
Phillipa
Sibley
European
restaurant
chef
high
end
fine
dining
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