Waldorf salad with toast angel

Name: Waldorf salad with toast angel
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Egg Yolk; 1 TEASPOON medium hot mustard; 75 ml Oil; 150 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g Celeriac; 2 stalks of celery; 3 Carrots; 1 can(s) (314 ml) Mandarin Oranges; 50 g Walnut kernels; 2 discs (30 g each) Toast; 1/2 bunch Chives; 7-10 Tbsp possibly salad

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Egg Yolk
1 TEASPOON medium hot mustard
75 ml Oil
150 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g Celeriac
2 stalks of celery
3 Carrots
1 can(s) (314 ml) Mandarin Oranges
50 g Walnut kernels
2 discs (30 g each) Toast
1/2 bunch Chives
7-10 Tbsp possibly salad

Directions

1
Mix the egg yolk and mustard in a high container with the whisk of the hand mixer. Slowly beat the oil into the mixture. Mix with yoghurt. Season to taste with salt and pepper. Wash and peel the celeriac, celery and carrots and cut them into fine strips. Drain the mandarins.
2
Chop walnuts coarsely. Wash chives, dab dry and cut into fine rolls. Layer all ingredients in glasses. Toast bread, cut out angels and place on the salads. Garnish with salad and celery green if desired