If you like Waldorf salad, my Waldorf salad tartines is an old classic recipe that I’ve updated and paired with Parmesan then placed on scorched sourdough.I love salad on toast because I love the combo of textures and flavours which make it a sweet crunchy creamy savoury fab lunch, starter or light dinner.
Serves 6 as a starter or 3 for a light meal.
2 red eating apples
2 sticks of celery
75g chopped walnuts
Baby salad leaves
1 tablespoon of lime juice
A few tablespoons of good quality mayonnaise (I use Stokes)
A teaspoon of maple syrup
Half a teaspoon of mustard
Salt and pepper to taste
6 Slices of Sourdough bread
A few tablespoons of olive oil for the bread
Parmesan block for shaving
A sprinkling of Nigella seeds
Firstly follow the scorched sourdough bread recipe and set aside.
Make the dressing in a medium sized bowl by whisking the lime juice with the mustard, mayonnaise, maple syrup and adding sat and pepper to taste.
Dice the apples and slice the celery into fairly small pieces and add to the dressing with the chopped walnuts and mix together.
Place the scorched bread on plates and spoon the mixture on top of each of the bread slices. Next place a baby leaf or two on top with generous shavings of parmesan and finish with a sprinkle of nigella seeds..
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