Waldorf salad

Name: Waldorf salad
Yield: 4
Ingredients: 1 chicken stock cube; 6 medium cos lettuce leaves, blanched, refreshed; 2 eggs (used raw; use freshest eggs possible); Juice of 1 lemon, plus extra wedges to serve; 220ml olive oil; 4 x 1.5cm-thick skinless swordfish fillets, pin-boned; 1 red onion, very thinly sliced (we used a mandoline); 1 celery heart, larger stalks sliced 5mm thick, small stalks left whole, inner celery leaves reserved; 2 green apples, very thinly sliced (we used a mandoline); 1 witlof, leaves separated; Halved pickled cocktail onions, roasted chopped walnuts and shaved cheddar, to serve

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by Shannon Bennett

Chef

Sep 10, 2018

"Most of us know the history of the waldorf salad: Basically a fancy restaurant manager in 1896 thought he knew better the chef, and using the motto 'less i more' put together some witlof lettuce, apples and celery, and bound it in mayo! I'm no maitre'd, so my version is a little more detailed, if you get what I mean" - Shannon Bennett.

1 chicken stock cube
6 medium cos lettuce leaves, blanched, refreshed
2 eggs (used raw; use freshest eggs possible)
Juice of 1 lemon, plus extra wedges to serve
220ml olive oil
4 x 1.5cm-thick skinless swordfish fillets, pin-boned
1 red onion, very thinly sliced (we used a mandoline)
1 celery heart, larger stalks sliced 5mm thick, small stalks left whole, inner celery leaves reserved
2 green apples, very thinly sliced (we used a mandoline)
1 witlof, leaves separated
Halved pickled cocktail onions, roasted chopped walnuts and shaved cheddar, to serve

Method

1.

To make the dressing, combine stock cube and 50ml boiling water in a bowl, stirring until dissolved. Place stock, blanched lettuce, eggs and lemon juice in a food processor and whiz until combined. With the motor running, slowly add 200ml oil in a steady stream until all combined.
2.

Heat a chargrill pan or barbecue to high heat. Brush the swordfish with remaining 1 tbs oil and grill for 1 minute each side for rare, or until cooked to your liking (line the grill with baking paper if fish is sticking).
3.

Divide swordfish, red onion, celery, celery leaves, apple and witlof among serving plates. Scatter with cocktail onions, walnuts, cheese and freshly ground black pepper, and drizzle with dressing. Serve with extra lemon wedges.