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Waldorf Salad with Macadamia oil

Ingredients for 4 people:

FOR THE MACADAMIA NUT OIL MAYONNAISE
- 1 egg yoke
- ½ teaspoon of Dijon mustard
- 2 tablespoons of BIO PLANÈTE thistle oil
- 100 ml of BIOPLANÈTE Macadamia nut oil
- 50g of sour cream
- salt and pepper
- 1 ’ 2 tablespoons of lemon juice

FOR THE WALDORF SALAD
- 300g knob celery
- 2 apples
- 30g of sugar
- 100 ml of apple juice
- 50 g of unsalted Macadamia nuts
- 1 ’ 2 tablespoons of lemon juice

1. For the mayonnaise, mix egg yolk and mustard together. Using an egg whisk, let the two oils drip into the mixture while continuing to stir. Add the sour cream, and then salt, pepper and lemon juice to give it its taste.

2. For the Waldorf salad, peel the celery and cut it into narrow strips. Mix with the mayonnaise. Peel the apple and cut into small pieces. Caramelise the sugar at a medium temperature, quench with the apple juice and let it slightly boil until its volume has halved. Add the apple pieces and steam it. The result should now be apple-caramel syrup. Roast the Macadamia nuts in the oven at 180° degrees for about 5 minutes and chop them coarsely. Mix half of the nuts with the celery salad. Stir everything thoroughly and add salt and lemon juice for taste.

Serving tip: Arrange the apples in a circle on the plate, place the salad on them and sprinkle the caramel syrup onto everything. Spread the nuts on top.


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