Contempory Waldorf salad of Crisp Granny Smith apple, Roaring Forties Blue cheese, Roasted walnuts, Tender Crisp celery, Watercress and Blue cheese dressing.
To make the salad I simply cored an apple slicing thinly into 2-3mm slices, these were lightly dressed in olive oil and lemon juice before being reassembled into an apple shape and chilled. Next I sliced the celery into 2-3mm matchsticks and reserved some young yellow leaves also dressing these in the oil and lemon juice before chilling. In a 180C oven I placed some walnuts on a flat tray and roasted them for about 10 minutes until nicely toasted and starting to release nut oils which intensify the flavour of the nut, these were then cooled, chopped roughly and set aside ready for plating. To make the dressing I creamed 1 egg yolk, 1/2 teaspoon of Dijon mustard, 50g of Blue cheese, 1 tbsp of lemon juice, a pinch of sugar and salt, until smooth. Slowly I then added 50ml of olive oil and 100ml of sunflower oil while slowly whisking the mayo to form an emulsion, adding a tbsp of warm water if the mayo became to thick. The mayo was then chilled for half an hour before serving.
To plate I placed the reassembled sliced apple in the centre of the plate, topping with young celery leaf, celery matchstick, sprig of watercress and a small thin tile of blue cheese. Around the apple I placed dollops of the blue cheese dressing at 12, 3, 6 and 9 0'clock, topping each with a different accompaniment. Next I arranged the matchsticks of celery, young celery leaves, watercress and crumbled blue cheese around the apple, scattering the roasted walnuts and seasoning the dish with a little cracked black pepper.