Serves 6-8
4 Witlof
½ bunch celery, julienned
100g grapes
Yileena Park Wines (Yarra Valley) Smoked Walnuts
Apple remoulade (see recipe below)
Parsley leaves
¼ bunch chives, cut into batons
Method, Apple Remoulade
Makes about 400ml
4 egg yolks
1 tbsp Dijon mustard
1 tbsp Yileena Park(Yarra Valley) 14-year-old Cabernet Merlot Vinegar
300ml Yileena Park(Yarra Valley) Yackandandah extra virgin olive oil with smoked
garlic chips
2 Granny Smith apples
1. Place egg yolks, Dijon mustard and vinegar in food processor, blitz until emulsified.
2. Slowly pour in oil while food processor is running. Blend until thickened to a fresh mayonnaise.
3. Season to taste.
4. Julienne apple and fold through mayonnaise.
To Serve
Assemble the salad: arrange cleaned witlof leaves, apple remoulade, celery, smoked walnuts and grapes in a bowl. Garnish with fresh chives.
Comments are closed.