← Nouns Cooking · American

Ingredients

• 60 g Walnuts
• 6 tbsp Mayonnaise
• 2 tbsp Greek yogurt
• 1 tsp Dijon mustard
• 1 Lemon, juiced
• 1 tsp Honey (optional)
• ¼ tsp Salt
• black pepper, to taste
• 2 crisp apples (Granny Smith or a red variety), cored and chopped
• 3 celery sticks, thinly sliced
• 150 g red seedless grapes, halved
• 1 Little Gem or romaine lettuce, leaves separated

Method

1. Toast the walnuts in a dry frying pan over medium heat for 3–4 min, shaking often, until fragrant. Cool and chop roughly.
2. Whisk the mayonnaise, yogurt, mustard, half the lemon juice, honey, salt and pepper in a large bowl.
3. Toss the chopped apple in the rest of the lemon juice straight away so it stays white, then add it to the dressing with the celery and grapes and fold together.
4. Line a bowl or plates with lettuce leaves, spoon the salad on top and scatter with the walnuts just before serving.

Tips

• Contains tree nuts (walnuts) and egg (in the mayo).
• Add 300 g diced cooked chicken to turn it into a light lunch.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food The Modern Proper