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Waldorf salad


  • Heat a little oil in a non-stick pan and toast the walnuts until well coated and golden brown. 
  • To make the dressing, combine the mayonnaise with the sour cream, a good squeeze of lemon juice, the herbs and mustard. Set aside. 
  • Sprinkle the chops with a little oil and fresh lemon juice, and cook on a preheated ridged grill (or BBQ) to the desired degree, seasoning once sealed and sprinkling with a little more lemon juice as you do so. 
  • Then gently toss the celery, oranges, radishes, apples, walnuts and lettuce with a decent amount of the dressing. Taste for seasoning. 
  • To serve as a starter or light lunch, arrange the prosciutto slices on individual plates and top with a mound of the Waldorf salad. 
  • To serve as a main course, mound the salad on individual plates and top with the chops. Or the salad can be served as is as an accompaniment.


  • olive oil
  • ½ cup walnut halves
  • ½ cup mayonnaise
  • 1 heaped tbsp sour cream (or crème fraiche)
  • 1½ lemons
  • 2 heaped tbsp mixed chopped fresh herbs
  • 1 heaped tspn grainy mustard
  • 12-16 lamb cutlets (optional)
  • sea salt & freshly ground pepper
  • 4 celery stalks, sliced
  • 3 oranges, peeled & cut into segments
  • 6 small radishes, sliced
  • 2-3 apples, peeled, cored & sliced
  • inner leaves of 1 cos lettuce
  • 12 slices of prosciutto (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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