Shopping List
¼ red onion + 1 teaspoon lemon juice
1 head of broccoli, stalk and florets
50g prosciutto
1 tablespoon olive oil
50g walnuts
1 small sweet and sour apple
Dressing
40g mayonnaise
1 tablespoon red wine vinegar
½ tablespoon lemon juice
3½ tablespoons extra virgin olive oil
50g Gorgonzola, crumbled
2 teaspoons flat-leaf parsley, finely chopped
Today on snazzie a different recipe for a Waldorf salad, from the United States. There is no chicken, celery, grape or raisin involved, but the apple and walnuts have remained. We like this version very much!
How to make this take on the world famous Waldorf Salad
Start with the dressing: Use a blender or food processor
Squeeze half a lemon.
Chop the parsley finely.
Mix the mayo, vinegar, oil and lemon juice.
Pulse half of the cheese in the mixture.
Stir in the rest of the cheese and the parsley as well
Season with salt and pepper and stir.
Pour the dressing into a bottle.
Place it in the fridge for now.
Preheat the oven to 200°C / 180°C Fan
Slice the red onion into very thin rings.
Mix the rings with 1 teaspoon of lemon juice, place in the fridge.
Bake the prosciutto for 8 - 10 mins in the oven between waxed paper.
Chop the walnuts coarsly and roast in a frying pan.
Toss the broccoli florets with oil, salt and pepper.
Let the prosciutto cool and break it into shards.
Roast the broccoli florets in 20 minutes crispy.
Cut the broccoli stalk into matchsticks.
Cut the apple into slices.
Allow the broccoli to cool.
Start to plate.
Place the matchsticks on the platter, top with broccoli florets, apple (in fans) and onion rings and top with shards of prosciutto and walnut
Drizzle the dressing over the Waldorf Salad, just before serving.
Enjoy!