Chop apples, celery and walnuts to make this classic American salad, full of freshness and crunch. You can make the dressing up to two days in advance
- Serves: 2 persons
- 50g walnuts , toasted and roughly chopped
- 2apples (we used Granny Smith), roughly chopped
- 1lemon , juiced
- 100g mayonnaise
- 2tbsp Greek-style yogurt
- ½tbsp Dijon mustard
- 150g red grapes , halved
- 3celery sticks, finely sliced
- 1romaine or Little Gem lettuce , leaves separated and torn if large
Step 1Heat a dry frying pan over a medium-high heat and toast the walnuts for 3-4 mins until lightly golden and aromatic. Tip into a bowl and leave to cool.
Step 2Toss the apples with a splash of the lemon juice to prevent them discolouring. Combine the mayonnaise, yogurt, mustard and remaining lemon juice in a large bowl and season well. The dressing will keep chilled for up to two days. Mix the apples, grapes and celery with the dressing and toss well in a large bowl to ensure everything is evenly coated. Arrange the lettuce leaves on a serving platter and spoon over the apple mixture and any remaining dressing from the bowl. Scatter over the toasted walnuts before serving.