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Discover this delicious recipe for the classic Waldorf salad - only this time with a twist! Brought to you by Olivado high-quality cooking oils.
For the salad
100g / 3.5oz walnuts - toasted & chopped
1 packet streaky bacon
3 apples - cored and thinly sliced
12 new season baby potatoes - boiled then quartered
A handful of raisins
A handful of chives
For the Dressing
2 Avocados
Extra Virgin Avocado Oil
100g / 3.5oz Cashews
1 Lemon - zest & juice
2 cloves Garlic
Salt & Pepper
- Soak the cashews in boiling water for 30 minutes to soften. Drain.
- In a food processor, blitz the dressing ingredients until silky smooth. If it’s too thick, add some cold water for the right dressing consistency. Set aside.
- Fry off the streaky bacon until crispy & golden in a non-stick fry pan.
- Place the cooked potatoes, sliced apple, raisins, bacon and walnuts in a large mixing bowl, and gently fold through the dressing. Transfer to a beautiful serving dish and top with chives.
- Devour!
Ingredients
For the salad
100g / 3.5oz walnuts - toasted & chopped
1 packet streaky bacon
3 apples - cored and thinly sliced
12 new season baby potatoes - boiled then quartered
A handful of raisins
A handful of chives
For the Dressing
2 Avocados
Extra Virgin Avocado Oil
100g / 3.5oz Cashews
1 Lemon - zest & juice
2 cloves Garlic
Salt & Pepper
Directions
- Soak the cashews in boiling water for 30 minutes to soften. Drain.
- In a food processor, blitz the dressing ingredients until silky smooth. If it’s too thick, add some cold water for the right dressing consistency. Set aside.
- Fry off the streaky bacon until crispy & golden in a non-stick fry pan.
- Place the cooked potatoes, sliced apple, raisins, bacon and walnuts in a large mixing bowl, and gently fold through the dressing. Transfer to a beautiful serving dish and top with chives.
- Devour!
