First
created at the
Waldorf (later and Astoria) in
New York somewhere between 1893 and 1896, this
salad is perfect as an appetizer at a party or may be a light and delicious meal.
For about 3 servings I used:
a piece of celery (about 600-700 g)
200 g cream (12% fat)
300 g grapes
2 apples
50 g walnuts
3-4 tablespoons walnut oil
juice from one lemon
Salt and pepper
Dam on the grated celery and sprinkle with lemon juice to not change color. Cut apples into small pieces and add them over celery, roughly chopped walnuts along with. I cut grapes in half and remove pits them if we have patience. :)
Of cream, oil, salt, pepper and remaining lemon juice make a dressing that you mix with other ingredients. We place the salad in bowls, decorate with walnut halves.
For about 3 servings I used:
a piece of celery (about 600-700 g)
200 g cream (12% fat)
300 g grapes
2 apples
50 g walnuts
3-4 tablespoons walnut oil
juice from one lemon
Salt and pepper
Dam on the grated celery and sprinkle with lemon juice to not change color. Cut apples into small pieces and add them over celery, roughly chopped walnuts along with. I cut grapes in half and remove pits them if we have patience. :)
Of cream, oil, salt, pepper and remaining lemon juice make a dressing that you mix with other ingredients. We place the salad in bowls, decorate with walnut halves.
