Modern waldorf salad

Modern waldorf salad

An updated version of the classic waldorf salad! Fresh, crunchy and crispy, with added celery and a spicy blue cheese cream.


Step 1
  • Mix the cheese gently with the crème fraîche until the cream is smooth. Scoop the cream into a syringe bag and put it in the fridge.
Step 2
  • Put celery, eggs, vinegar, salt and pepper in a blender and blend into a smooth, thick cream. Gradually add oil so that the egg slowly absorbs it. Season to taste. If the cream is too thick you can add a little water until the texture is like a thick mayonnaise. Scoop the mixture into a bag and place it in the refrigerator.
Step 3
  • Cut small pieces of bread into the desired crouton size. Drench the bread slices with oil and salt. Place them on a sheet of baking paper and bake them in the middle of the oven for approximately 10 minutes at 200° until golden and crispy.
Step 4
  • Put all the ingredients - except the oil - in a thick-bottomed pan and bring to a boil. Cook until the syrup thickens, for approximately 2 minutes.
Step 5
  • Drain the nuts in a sieve throroughly. Pour the oil into a thick-bottomed pan and heat it. Fry the nuts in small portions for about 1 minute until golden and crispy. Carefully take them out of the oil with an oven glove. Allow them to drain well and place them to cool on a layer on a piece of baking paper (not a paper towel).
Step 6
  • Cut celery thinly, for example on a mandolin or another slicer. Place the slices into ice-cold water to make them extra curly and crispy. You can cut the apples into balls with a melon baller. Or cut the apples into small cubes. Halve the grapes.
Step 7
  • Take the leaf celery out of the water and dry it well in a towel. Arrange the salad portions on plates - first the meat, then the grapes and apple balls.
Step 80
  • Plate the nuts and leaf celery and finally place small "dips" of the two creams in between the other ingredients. Sprinkle with bread croutons.


Cream Cheese Mix
Creamy Blue cheese
100 g
Creme fraiche
100 g
Celery Mixture
Leaf celery Or Flat-Leaved Parsley
200 g
Hard Boiled, Cold eggs
Apple Cider vinegar
2 tbsp
Coarse salt
Freshly pepper
Cold Pressed colza oil
100 ml
Bread Croutons
Thick Slices Of Durum Stale Bread
Colza oil
1 tbsp
Sea salt
Crispy Walnuts
Ground cayenne pepper Or Chilli
100 g
Caster sugar
75 g
75 ml
Neutral oil e.g. Rapeseed Oil
400 ml
500 g
Solid And Sour apples
Stone-Free Green grapes
150 g
Smoked meat Or Bresaola
24 slices