This American salad was created at the Waldorf-Astoria Hotel in New York. The tart combination of apple and celery makes it an excellent counter-balance to rich meats such as duck and pork.
This serves about six people
1lb (454g) red dessert apples
1 tablespoon lemon juice
About a quarter of a pint of mayonnaise
A half head of celery
2oz. (58g) shelled and broken walnuts
Wash and core the apples, chop into small cubes. Sprinkle with the lemon juice. Scrub and chop the celery. Add the celery and walnuts to the chopped apple, add the mayonnaise and mix thoroughly. Line a serving dish or small plates with the lettuce, pile the salad into the centre and serve.
Easy to make and so delicious with the fresh walnuts from the Perigord.