Waldorf salad

Graham Campbell serves up a modern take on a Waldorf salad recipe, using dehydrated grapes and Parmesan to add textural interest to this classic dish.

📝 Ingredients

• 16 grapes, halved
• 50 g of Parmesan, grated
• 20 g of walnuts, toasted
• 150 g of sugar
• 60 g of blue cheese
• 300 ml of double cream
• 2 celery sticks
• 75 g of white wine vinegar
• 30 g of white wine
• 30 g of sugar
• 2 heads of baby gem lettuce, leaves separated
• 20 g of walnuts, toasted
• 1 Granny Smith apple, diced

👨‍🍳 Instructions

1. 1Preheat a dehydrator to 66°C
2. 2Place the grapes on a dehydrator mat and spread the Parmesan on another. Place both trays in the dehydrator for 24 hours
3. 3For the walnut caramel, bring the sugar to a light caramel in a saucepan then add the walnuts. Transfer the nuts to greaseproof paper and while cooling, shape into a cylinder. Leave to set
4. 4To make the blue cheese cream, bring the cream to the boil and reduce by half. Whisk in the blue cheese until smooth and set aside
5. 5Peel the celery and cut to your desired shape. Place the white wine vinegar, white wine and sugar in a pan and bring to the boil. Pour over the celery and leave to cool
6. 6To serve, mix the baby gem lettuce through the blue cheese cream and place some leaves on each plate. Add toasted walnuts, apple, pickled celery, dehydrated grapes and Parmesan and then use a microplane to grate the walnut caramel over the top