Waldorf Salad
Cooking Time30 m
Ingredients8
DifficultyMedium
Crispy and fresh Waldorf salad with cream, egg yolks, French mustard, rotary, walnuts and apples. Serve on some romance leaves. Fresh like lunch or accessories on the Christmas table.
Ingredients
4 servings
- Step: 11 dl cream file
- Step: 22 pc eggs
- Step: 32 tsk dijonsenap
- Step: 4300 g rootseller
- Step: 52 dl walnuts
- Step: 62 pc acid apples
- Step: 7salt
- Step: 8black pepper
Instructions
- Step: 1Move together cream, egg yolks and mustards to the sauce.
- Step: 2Scale and cut rotary in match-small streaks. Give them a quick boil in water.
- Step: 3Pour off the water, flush the celery with cold water and let run off.
- Step: 4Roast walnuts in a dry pan. Rub away part of the shell by rubbing the cores of a towel or household paper. Hack the nuts roughly.
- Step: 5Cut apples in small dice. Mix apples, walnuts and celery in the sauce. Taste with salt and pepper.
- Step: 6Serve on some romance leaves.
Näring
| Calories | 246kcal |
|---|---|
| Carbohydrates | 12g |
| Fat | 19g |
| Protein | 6g |
| Serving Size | 4serving |
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