Recipe: Waldorf salad with a twist

We’ve made a modern take on Waldorf salad that turns apples and walnuts into a hearty, satisfying meal.

Waldorf salad is an oldie but a goodie - it’s been around since 1896, when it was created by Oscar Tschirky, the maître d’hôtel at New York’s Waldorf-Astoria. We’ve taken the key elements of apples and walnuts and added some extras to make it a full meal.

Waldorf salad

Serves 4

Ingredients

For the salad

100g walnuts, toasted and roughly chopped

125g streaky bacon

3 apples, cored and thinly sliced

12 baby potatoes, boiled then quartered

A handful of raisins

A handful of chives, snipped in half

For the dressing

2 avocados

Extra virgin avocado or olive oil

100g cashews

1 lemon, zest and juice

2 cloves garlic

Salt and pepper to taste

Method

1. Soak the cashews in boiling water for 30 minutes to soften. Drain.
2. In a food processor, blitz the dressing ingredients until silky smooth. If it’s too thick, add a little cold water until it’s a good pouring consistency. Set aside.
3. Fry the streaky bacon until crisp and golden in a non-stick fry pan.
4. Place the cooked potatoes, sliced apple, raisins, bacon and walnuts in a large mixing bowl, and gently fold through the dressing. Transfer to a serving dish and top with chives.