Waldorf salad

Name: Waldorf salad
Yield: 1
Ingredients: 1 fresh egg yolk; 1 TEASPOON + 2 tablespoons lemon juice; 1/8 l neutral oil (e.g. rape seed oil); 75 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 (approx. 750 g) Celeriac; 4 (approx. 800 g; e.g. Elstar) sour apples; 75 g Walnut kernels

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

1 fresh egg yolk
1 TEASPOON + 2 tablespoons lemon juice
1/8 l neutral oil (e.g. rape seed oil)
75 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 (approx. 750 g) Celeriac
4 (approx. 800 g; e.g. Elstar) sour apples
75 g Walnut kernels

Directions

1
Mix the egg yolks and 1 teaspoon lemon juice in a mixing bowl. Beat the oil first drop by drop, then in a thin stream until a creamy mayonnaise is obtained.
2
##Whip the cream with the whisk of the hand mixer until semi-stiff and fold into the mayonnaise. Season with salt and pepper.
3
##Celery## peel and slice on a vegetable slicer with a julienne slice into thin sticks or first cut into thin slices, then into sticks. Stir immediately into the mayonnaise.
4
##Apples## wash, quarter and core them. Also slice or cut them into thin sticks and immediately fold them into the celery salad - so they don't get brown.
5
Finely chop the walnuts and fold into the salad. Season with salt, pepper and sugar. Cover and leave to stand for about 1 hour. Then season again.