Kentish Waldorf Salad
Written by: Rachel Phipps
We’re putting a Kentish spin on the classic American Waldorf Salad by pairing local Discovery apples and crisp celery with crunchy new-season cobnuts and lightly pickled sultanas in a tangy Greek yogurt and mayonnaise dressing. Any good local eating apple will work, but you want to choose one with a good amount of acidity. If you have any, a few handfuls of leftover roast chicken also work wonderfully thrown into the mix, and substitute tarragon vinegar for the white wine vinegar if you happen to have a bottle in your pantry.
This recipe was written with fresh cobnuts that have a delicate, sweet taste and don’t need toasting, but if you want to make this with dried cobnuts later in the season toast the cracked nuts in a hot frying pan for a few minutes. The skins should then easily rub off before you chop them. When all the Kentish cobnut supplies have been exhausted, use hazelnuts instead.
Instructions
Place the sultanas in a small saucepan with the white wine vinegar. Set over a high heat, bring to the boil, then remove from the heat to lightly pickle.
Meanwhile, core and chop the apples, chop the celery, and very roughly chop the cobnuts. If your cobnuts are still in their shells and you need to crack them, do that first so the apple is not sitting around discolouring.
In the bottom of a large mixing bowl stir together the Greek yogurt, mayonnaise, mustard, lemon juice, a good pinch of sea salt and 1/2 tsp of the residual vinegar from the pickling pan.
Drain the sultanas and add them to the yogurt mixture along with the prepared apples, celery and cobnuts. Give everything a good stir so that everything is coated in the dressing.
Chill for 20 minutes before serving.
Ingredients
Available in store
- 100g sultanas
- 2 tbsp white wine vinegar
- 90g thick Greek yoghurt
- 1/2 tbsp good thick mayonnaise
- 1/2 tsp Dijon mustard
- Juice 1/2 lemon
- Sea salt, to taste
- 4 large or 5 small Discovery apples
- 2 celery ribs
- 80g shelled cobnuts