Cos waldorf salad with grapes, walnuts & lemon dressing

A crisp, refreshing twist on a classic waldorf - simple, elegant and ideal for the festive table centrepiece.

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Serves 4-6

Prep

15M

Ingredients

Lemon Dressing

80 ml aioli mayonnaise

40 ml lemon juice (from 1 lemon)

Sea salt and freshly ground black pepper, to season

Salad

2 baby cos hearts, quartered lengthways, core trimmed

1 Granny Smith apple, thinly sliced into wedges, core discarded

100 g seedless grapes, halved

70 g walnuts, roughly crushed

10 parsley leaves, to garnish

2 tablespoons extra-virgin olive oil, to drizzle

Method

Step 1

To make the dressing, whisk the mayonnaise and lemon juice in a small bowl until smooth. Season with sea salt and freshly ground black pepper. Set aside.

Step 2

To assemble the salad, arrange the cos quarters in a circular pattern on a large round serving platter to form a wreath shape.

Step 3

Tuck the apple slices between the leaves, fanning three or four slices into each section. Scatter any remaining slices over the top.

Step 4

Sprinkle the grapes and walnuts evenly across the salad.

Step 5

Spoon the dressing over the leaves, then drizzle lightly with the olive oil. Season with extra sea salt and freshly ground black pepper, and garnish with the parsley leaves. Serve immediately.