This variation of the salad first created at New York's Waldorf-Astoria hotel, uses grapes to sweeten and scallions to sharpen the usual blend of apple, celery and walnuts. A mustard and lemon dressing replaces the mayonnaise, adding piquancy and reducing calories. Radicchio leaves make the glowing salad bowls.
ingredients
serves 4
3 medium dessert apples, cored and cut into chunks
1 3/4 cups seedless green grapes
2 sticks celery, trimmed and finely sliced
2 scallions, trimmed and finely chopped
1 tablespoon virgin olive oil
1 level teaspoon Dijon mustard
1 tablespoon lemon juice
1/4 teaspoon celery seeds
Freshly ground black pepper
12 large radicchio leaves, washed and dried
2 bunches watercress, washed, thick stems removed
2 level tablespoons chopped walnuts
Sage sprigs to garnish
method
1. Mix the apples with the grapes, celery and scallions.
2. Whisk the oil with the mustard, lemon juice and celery seeds until the mixture thickens slightly. Season with pepper, pour over the apple mixture and toss gently.
3. Arrange the radicchio leaves in cup shapes on a serving plate or in individual salad bowls.
4. Half fill with the watercress and spoon on the apple mixture. Sprinkle the walnuts on top and garnish with sage.
more information
To make watercress crisp, rinse it under a cold tap, shake and put into a polythene bag. Tie the top and keep the bag in the bottom of the refrigerator. Use within 48 hours.
