Ingredients
The following ingredients have 6 Servings
- 75 gm walnuts, plus extra to serve
- 2 red apples such as pink lady
- Juice of 1 lemon
- ½ celery, finely sliced widthways, heart leaves reserved for serving
- 1 radicchio, leaves torn
- 2 witlof, leaves separated
- 200 gm red seedless grapes
- 1 cup (firmly packed) flat-leaf parsley leaves
- 2 egg yolks
- 1 tbsp chardonnay vinegar
- 1 tsp Dijon mustard
- 130 ml olive oil
- 25 ml walnut oil
- Juice of 1 lemon, or to taste
Instruction
- For mayonnaise, process egg yolks,vinegar and mustard in a food processor until well combined. With motor running, add combined oils in a thin steady stream, then add lemon juice to taste. Season to taste. Makes about 200ml. Store leftover mayonnaise in refrigerator for up to 2 weeks.
- Preheat oven to 180C. Spread walnuts over an oven tray and toast until golden(3-5 minutes). Set aside to cool.
- Cut apples into julienne and combine with half the lemon juice in a bowl. Add walnuts, celery, radicchio, witlof, grapes and parsley. Add 2 tbsp mayonnaise (adding more to taste) and remaining lemon juice, toss to combine. Season to taste, scatter with celery leaves and extra walnuts and serve immediately.
