Apple Waldorf With Daikon, Muscat Grapes, Walnuts, and Oxford Blue Dressing

An impressive looking spin on salad

This Apple Waldorf With Daikon, Muscat Grapes, Walnuts, and Oxford Blue Dressing is unlike any salad you've had before. Consider this a classic salad reconstructed. If you can master the plating on this one, any house guest will be thoroughly impressed.

Since 1991, the creative masterminds of Le Basque have executed some of the most elaborate and groundbreaking event productions in South Florida and across the map. Building a reputation for unparalleled service with true style and savoir-faire, Le Basque offers full-service catering and production design under the helm of Alejandro Muguerza, Jim Mozina, and Ian Perris. Le Basque proudly serves many high-profile and private clients. Such prestigious figures include President Barack Obama and President Clinton, international fashion houses including Cartier and Yves St. Laurent, and global conglomerates UBS and Sotheby’s.

4
Servings
542
Calories Per Serving
Deliver Ingredients

Ingredients

For the Oxford Blue Dressing:

  • 2 egg yolks
  • 1 Teaspoon Dijon mustard
  • 100 Grams Oxford blue cheese
  • 2 Tablespoons lemon juice
  • 1 Pinch of sugar
  • salt and freshly cracked black pepper
  • 100 Milliliters extra light olive oil
  • 200 Milliliters sunflower oil
  • 2 Tablespoons warm water

For the Waldorf Salad:

  • 4 Granny Smith apples
  • 2 sticks of celery
  • 1 Daikon radish
  • 100 Grams candied walnuts
  • watercress
  • 10 Muscat grapes, halved
  • 50 Grams Oxford blue cheese

Directions

For the Oxford Blue Dressing:

Cream the egg yolk, mustard, cheese, lemon juice, sugar, and seasoning until smooth.

Slowly add the oils while slowly whisking the dressing to form an emulsion.

If dressing becomes too thick, add water and continue adding the oil while whisking.

For the Waldorf Salad:

Wash and cut celery in 5 cm long batonnete (should be 2 mm thick). Keep it covered with a damp kitchen towel until needed.

Use the same process for Daikon radish.

Wash watercress and apples.

To Plate:

Remove the core of the apple, then use mandolin to slice the apple into 2 mm thick slices.

Put the apple slices together to make them look whole again.

Lightly dress each slice with the dressing and place the apple in its natural shape in the center of the plate.

Arrange Daikon and celery, candied walnuts, green grapes, and watercress around the apple.

Crumble Oxford cheese around plate. Spoon drops of the dressing.

Serve and enjoy!

Nutritional Facts

Total Fat
38g
54%
Sugar
23g
26%
Saturated Fat
6g
25%
Cholesterol
17mg
6%
Carbohydrate, by difference
42g
32%
Protein
15g
33%
Vitamin A, RAE
17µg
2%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
17µg
19%
Calcium, Ca
124mg
12%
Choline, total
31mg
7%
Copper, Cu
1mg
0%
Fiber, total dietary
6g
24%
Folate, total
146µg
37%
Iron, Fe
3mg
17%
Magnesium, Mg
76mg
24%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
4mg
80%
Phosphorus, P
631mg
90%
Selenium, Se
47µg
85%
Sodium, Na
407mg
27%
Water
56g
2%
Zinc, Zn
3mg
38%

Apple Shopping Tip

When buying apples, they should be firm, free of bruises, and heavy for their size.

Apple Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.