Waldorf salad

Fresh take on an old favourite

Shake up tradition with this interesting, fresh take on a culinary standby.



  • 2 heads baby cos (roughly chopped in large pieces)
  • 1 head butter lettuce (roughly chopped in large pieces)
  • 150g green grapes (split in half)
  • 150g lightly toasted walnuts
  • 150g celery sliced thinly on a slight angle
  • 150g Granny Smith apple diced in cubes (can be kept in acidulated water until needed)
  • 100g breakfast radish sliced thinly (keep in chilled water till needed)
  • ΒΌ bunch picked tarragon leaves


  • 80g blue cheese (crumbled up or chopped small)
  • 20g Dijon mustard
  • 50g apple cider vinegar
  • 15g honey
  • 300ml blend olive oil


For the dressing, with a stick blender (or whisk) blend blue cheese, honey, apple cider vinegar and mustard together and slowly add in olive oil.

For the salad, mix all ingredients together in a large mixing bowl (except for the radish and tarragon) and then add the dressing and mix softly.

Place in a serving bowl and use the sliced radish and tarragon to garnish.

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