Waldorf Salad — Apple, Celery and Nuts in Mayonnaise Dressing with homemade mayonnaise – Pareve version

👨‍🍳 Method

For the Salad Dressing

1. 1
   Put the egg, mustard, salt and black pepper in the blender jar and blend about half a minute.

   BlenderorStick blenderorFood processor
2. 2
   Add the oil in a thin, slow stream, while the blender is running, until a thick emulsion forms.

   Blender

   💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
3. 3
   Add the lemon juice and stir. Taste and adjust the seasoning.
4. 4
   In a small bowl, whisk the mayonnaise, unsweetened soy yogurt, sugar, salt and black pepper until smooth.

   Bowl

To assemble

1. 5
   Toast the walnuts in a dry skillet over medium heat 3–4 minutes, stirring, until they are fragrant. Let cool slightly.

   StoveFrying pan

   💡Toast over medium heat and keep things moving: nuts, pine nuts and spices go from toasted to burnt in seconds. Transfer to a plate right away, since the hot pan keeps toasting.
2. 6
   Sprinkle the lemon juice over the apples so they don't brown.
3. 7
   Put the apples, grapes and celery in a large bowl.

   Bowl
4. 8
   Pour in the dressing and toss well.
5. 9
   Arrange the lettuce leaves on a serving plate and place the salad on top.

   Serving platter
6. 10
   Just before serving, sprinkle the nuts on top.

   💡The nuts go in only just before serving, so they stay crunchy.