The new Waldorf salad

Name: Peter Gilmore's The new Waldorf salad recipe
Yield: 4
Ingredients: 300g celeriac; 40.00 ml extra virgin olive oil, plus extra, to drizzle; 1/2 small eschalot, finely chopped; 20.00 ml sherry vinegar; 1 Granny Smith apple; 1 lemon wedge; 60g walnuts, roasted, halved; 100g hard sheep’s milk cheese (we used Cambray Cheese Farmhouse Gold), shaved; 1 bunch watercress, tips picked; 1 punnet green radish microgreens; Truffle oil, to drizzle

1 rating

Jump to recipe

by Peter Gilmore

Executive chef, Quay restaurant

Sep 01, 2025

“This salad was created to showcase the beautiful nutty flavours of Cambray Cheese Farmhouse Gold. The earthy flavours of the celeriac, walnuts and truffle work beautifully with the cheese.” – Peter Gilmore

1/4 (300g) head celeriac, peeled
2 tbs extra virgin olive oil, plus extra, to drizzle
1/2 small eschalot, finely chopped
1 tbs sherry vinegar
1 Granny Smith apple
1 lemon wedge
60g walnuts, roasted, halved
100g hard sheep’s milk cheese (we used Cambray Cheese Farmhouse Gold), shaved
1 bunch watercress, tips picked
1 punnet green radish microgreens
Truffle oil, to drizzle

Method

1.

Preheat oven to 190°C/170°C fan-forced.
2.

Rub celeriac with extra olive oil and season with salt flakes and freshly ground black pepper. Place on a wire rack on a baking tray and roast for 1 hour 30 minutes, or until golden and tender. Set aside to cool. Cut into 2-3cm lengths.
3.

Place the eschalot, vinegar and 2 tbs olive oil in a small bowl with a pinch of salt flakes and whisk until well combined.
4.

When ready to serve, using a mandoline, thinly slice the apple, then immediately squeeze over the lemon to avoid the apple going brown. Place the walnuts, cheese, celeriac, apple and watercress tips in a large serving bowl. Add the dressing and toss well.
5.

Serve garnished with the cut tips of the radish microgreens and a drizzle of truffle oil.