Celery is the star of the famous Waldorf salad. This is a take on the classic - a deconstructed Waldorf, if you like! I haven't included precise quantities for the main ingredients. It should be common sense and rather depends on how much you want to place on each plate - a small amount of celery and celariac go a long way in this dish. Serve as a starter.
Ingredients
For the candied walnuts
Walnut halves
50g sugar
50 ml water
For the pickled celery
Celery stalks
200 ml wine or cider vinegar
75 ml water
1 tbsp sugar
Salt to taste
For the celeriac croquettes
Pieces of cooked celeriac
salt and white pepper to taste
Dried breadcrumbs to coat
Oil for frying
For the celeriac remoulade
Raw celeriac
Vegan mayonnaise
Dijon mustard
For the grape ketchup
12 green grapes
5 tbsp white wine
To garnish
Small pieces of red apple
Green grapes, halved
A few candied walnuts crushed to a crumb
Method
To make the candied walnuts:
Place the sugar and water into a pan and bring to the boil, stirring gently once.
Simmer until the sugar has dissolved and the syrup thickened slightly. Add the walnuts and cook for 2-3 minutes.
Drain an place on non-stick paper until required.
To make the pickled celery:
Using a ‘Y’ shaped vegetable peeler, shave thin ribbons of celery along the length of the stalk.
Use a cutter to stamp out some shapes from the white stalk base.
Dissolve the sugar in the vinegar and add salt to taste.
Pour the pickling solution over the celery pieces and leave to steep for at least 30 mins.
For the celeriac croquette:
Drain the celeriac and place the pieces on a paper towel and pat dry. Allow to cool at room temperature then blitz to a smooth puree.
Add salt and white pepper to taste
Carefully shape the celeriac into small croquettes and roll in the breadcrumbs.
Place in the fridge for 30 mins to firm up
Shallow fry the croquettes until golden brown
For the celeriac remoulade:
Cut the raw celeriac in julienne strips
Mix vegan mayonnaise with a little Dijon mustard (to taste)
For detailed recipe see here: Vegan Celeriac Remoulade
For the grape ketchup
Place the grapes and wine in a saucepan.
Simmer gently, crushing the grapes lightly
Cook until reduced to a thick pulp.
Pass the pulp through a sieve.
Arrange the remoulade, pickled celery, croquette and walnuts on the plates. Garnish with halved grapes, small pieces of apple, walnut crumb and dots of grape ketchup.
Ingredients
For the candied walnuts
Walnut halves
50g sugar
50 ml water
For the pickled celery
Celery stalks
200 ml wine or cider vinegar
75 ml water
1 tbsp sugar
Salt to taste
For the celeriac croquettes
Pieces of cooked celeriac
salt and white pepper to taste
Dried breadcrumbs to coat
Oil for frying
For the celeriac remoulade
Raw celeriac
Vegan mayonnaise
Dijon mustard
For the grape ketchup
12 green grapes
5 tbsp white wine
To garnish
Small pieces of red apple
Green grapes, halved
A few candied walnuts crushed to a crumb
Method
To make the candied walnuts:
Place the sugar and water into a pan and bring to the boil, stirring gently once.
Simmer until the sugar has dissolved and the syrup thickened slightly. Add the walnuts and cook for 2-3 minutes.
Drain an place on non-stick paper until required.
To make the pickled celery:
Using a ‘Y’ shaped vegetable peeler, shave thin ribbons of celery along the length of the stalk.
Use a cutter to stamp out some shapes from the white stalk base.
Dissolve the sugar in the vinegar and add salt to taste.
Pour the pickling solution over the celery pieces and leave to steep for at least 30 mins.
For the celeriac croquette:
Drain the celeriac and place the pieces on a paper towel and pat dry. Allow to cool at room temperature then blitz to a smooth puree.
Add salt and white pepper to taste
Carefully shape the celeriac into small croquettes and roll in the breadcrumbs.
Place in the fridge for 30 mins to firm up
Shallow fry the croquettes until golden brown
For the celeriac remoulade:
Cut the raw celeriac in julienne strips
Mix vegan mayonnaise with a little Dijon mustard (to taste)
For detailed recipe see here: Vegan Celeriac Remoulade
For the grape ketchup
Place the grapes and wine in a saucepan.
Simmer gently, crushing the grapes lightly
Cook until reduced to a thick pulp.
Pass the pulp through a sieve.
Arrange the remoulade, pickled celery, croquette and walnuts on the plates. Garnish with halved grapes, small pieces of apple, walnut crumb and dots of grape ketchup.
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