Waldorf salad with smoked chicken
The waldorf salad is a classic. I have added smoked chicken, which has heaps of flavour and keeps well. Serve in takeaway noodle boxes for an easy, stylish and portable lunch. Use fresh walnuts from the shell if you can find them. Roast them and add to the salad at the last minute.
Ingredients
2 egg yolks
1 tsp dijon mustard
2 limes, zest and juice
500ml grapeseed oil
Salt and white pepper to season
3 small, crisp red apples, cored and cut into chunks
3 corella pears cored and cut into chunks
Juice of 1 lemon
3 stalks celery, sliced on an angle
1 smoked chicken breast, thinly sliced
1 baby cos lettuce, leaves roughly torn
100g mache lettuce
1 1/2 cups roasted walnut pieces
Method
Make a simple lime mayonnaise by whisking the egg yolks, mustard and lime zest in a medium bowl. Slowly add the oil, whisking continuously. The mayonnaise will start to come together and become quite thick.
Whisk in the lime juice and check the taste. Season with salt and pepper. Set aside.
Place apples and pears in a large bowl and squeeze over lemon juice to prevent browning. Add celery, chicken, cos lettuce and mache. Toss to combine. Add enough mayonnaise to bind the mixture lightly (any leftover mayonnaise can be kept in the refrigerator for another use).
Just before serving, toss in the roasted walnuts.
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