Another dish that always reminds me of my grandmother is the classic Waldorf Salad with walnuts, apple and celery. I don’t think sultanas should ever be seen in a salad, but I love the cool crunchiness of this wintery dish and I have discovered it can be a fine vehicle for using up leftover green cabbage. Here is the version I made for lunch today, beefed up with some Sussex blue cheese and some spuds.
1/2 green cabbage heart, very finely sliced
1 apple, cubed
Juice of 1/4 lemon
2 cooked potatoes, cubed
1 stick celery, sliced
Wedge of blue cheese, cubed
5-6 whole walnuts, broken into quarters
For the dressing
1 tbsp mayonnaise
1 tsp grain mustard
1 tbsp finely chopped parsley
Boil the potatoes. When cooked, place in a bowl and stir in the dressing ingredients to coat them.
Cube the apple, put in a bowl with the lemon juice and stir well. The lemon will prevent the apple from turning brown and give the salad a bit of tang.
Layer the salad in a serving bowl, starting with the cabbage, followed by the dressed potatoes, celery, apple, blue cheese and walnuts.
At the table when ready to eat, give the whole lot a good mix so that the mayonnaise lightly coats the rest of the ingredients.
Serve with crusty stonebaked bread and butter.
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