Waldorf salad

Waldorf salad

By
From
The Yoga Kitchen
Serves
4
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient

For the dressing

Quantity Ingredient
2 tablespoons pomegranate molasses
60ml extra-virgin olive oil
1 large lemon, juiced

For the salad

Quantity Ingredient
1/4 red cabbage, thinly sliced using a mandolin
3 large celery stalks, washed and cut into long, diagonal, thin slices
2 granny smith apples, cored and thinly sliced into rounds
4-6 radishes, thinly sliced
1/2 large fennel bulb, trimmed and then thinly sliced using a mandolin
100g red grapes, halved, and seeded, if necessary
2 red chicory heads, leaves separated
small bunch flat-leaf parsley, roughly chopped
roughly crushed walnuts and pomegranate seeds, to garnish

Method

  1. Place all the dressing ingredients in a small mixing bowl and whisk to combine. Set aside.
  2. Place all the prepared vegetables in a large mixing bowl and toss together using your hands. Once combined, drizzle the dressing over the salad, then toss together once again, making sure all the ingredients are coated.
  3. Place the salad on a serving platter and garnish with some crushed walnuts and pomegranate seeds.
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