Waldorf Salad

by Chef Didier Leroy

3 bunches mache lettuce, (small dark
   green-leafed French lettuce)
1 medium celery root
Juice from 1 lemon
150 grams mayonnaise
50 grams Dijon mustard
3-4 dashes each salt and white pepper
2 golden delicious apples, cored, peeled and cut into sticks
1 package unsalted walnut pieces
Walnut oil

1. Gently clean and dry mache and set aside.

2. Peel celery root, cut in half and grate into long strips. Place in large bowl, squeeze in lemon juice and mix thoroughly. Add mayonnaise, Dijon mustard, salt and pepper.

3. In centre of salad plate, fan mache in a circle, stems in. Delicately place a large spoon of celery root mix in the middle and press to flatten slightly.

4. Build apple sticks on top, sprinkle with walnuts and drizzle with walnut oil. Serves 4.