Yellow opal apple, gorgonzola and pistachio salad
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
4people 15minutes
Cook Time
10minutes
Servings Prep Time
4people 15minutes
Cook Time
10minutes
Ingredients
  • 4 Yellow Opal apples
  • 10ml lemon juice
  • 500grams white or red grapes,stalked
  • 3 celery sticksthinly sliced on the bias
  • 150grams seasonal salad leaveswashed and dried
  • 2 medium red onionspeeled, cut in half and thinly sliced
  • 100grams dried cranberries
  • 10ml Extra Virgin olive oil
  • 150grams Gorgonzola cheesecrumbled
  • 100grams pistachio nutstoasted and roughly chopped
  • 125ml double cream yogurt
  • 250ml mayonnaise
  • 125ml crème fraiche
  • 10ml Whole grain Dijon mustard
  • 50ml Wild Africa cream
  • Zest and juice of 1 lemon
  • Salt and pepper to taste
Instructions
  1. Preheat your oven to 180 degrees Celsius.
  2. Mix the grapes with the olive oil, salt and pepper and roast in the oven until they burst open.
  3. 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.
  4. Cut the other 2 apples in 8 wedges each, remove the seeds and brush with the lemon juice.
  5. Mix the yogurt, mayo, creme fraiche, mustard, lemon zest and juice and Wild Africa Cream together and set aside.
  6. Arrange the salad leaves on 4 plates and top with the roasted grapes, grilled apple slices and the fresh apple wedges.
  7. Arrange the celery slices, red onion slices and cranberries on top.
  8. Drizzle over the salad dressing and top the salad with the gorgonzola and the pistachio nuts.