09 Jul Yellow opal apple, gorgonzola and pistachio salad with Wild Africa cream dressing
Posted at 12:55h
in Cheese, Drinks Pairing, Fruit, Main Ingredient, Mains, Recipes, Side dishes & Salads, Starters, Vegetables
First presented at the Waldorf Astoria Hotel in 1893, we gave this all American salad a twist with grilled apples and grapes, gorgonzola and some Wild Africa cream in the dressing. Enjoy with a glass of Wild Africa Cream and some crushed ice.
| Servings | Prep Time |
| 4 people | 15 minutes |
| Cook Time |
| 10 minutes |
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First presented at the Waldorf Astoria Hotel in 1893, we gave this all American salad a twist with grilled apples and grapes, gorgonzola and some Wild Africa cream in the dressing. Enjoy with a glass of Wild Africa Cream and some crushed ice.
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Ingredients
- 4 Yellow Opal apples
- 10 ml lemon juice
- 500 grams white or red grapes, stalked
- 3 celery sticks thinly sliced on the bias
- 150 grams seasonal salad leaves washed and dried
- 2 medium red onions peeled, cut in half and thinly sliced
- 100 grams dried cranberries
- 10 ml Extra Virgin olive oil
- 150 grams Gorgonzola cheese crumbled
- 100 grams pistachio nuts toasted and roughly chopped
- 125 ml double cream yogurt
- 250 ml mayonnaise
- 125 ml crème fraiche
- 10 ml Whole grain Dijon mustard
- 50 ml Wild Africa cream
- Zest and juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat your oven to 180 degrees Celsius.
- Mix the grapes with the olive oil, salt and pepper and roast in the oven until they burst open.
- Cut 2 of the apples in 8 thick slices, brush with olive oil and place on a very hot greased griddle pan and grill until well charred and caramelized.
- Cut the other 2 apples in 8 wedges each, remove the seeds and brush with the lemon juice.
- Mix the yogurt, mayo, creme fraiche, mustard, lemon zest and juice and Wild Africa Cream together and set aside.
- Arrange the salad leaves on 4 plates and top with the roasted grapes, grilled apple slices and the fresh apple wedges.
- Arrange the celery slices, red onion slices and cranberries on top.
- Drizzle over the salad dressing and top the salad with the gorgonzola and the pistachio nuts.