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Waldorf salad cups


Makes: about 18
Serves: 6
timePrep time: 40 mins
timeTotal time:
Waldorf salad cups
Recipe photograph by Toby Scott

Waldorf salad cups


Makes: about 18
Serves: 6
timePrep time: 40 mins
timeTotal time:

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Nutritional information (cup)
Calories
70Kcal
Fat
5gr
Saturates
0gr
Carbs
6gr
Sugars
5gr
Fibre
1gr
Protein
1gr
Salt
0.1gr

Áine Carlin

Áine Carlin

Former film actress Áine is a vegan food and fashion blogger. Her cookbooks Keep It Vegan and The New Vegan offer a plethora of straightforward and delicious recipes for all occasions. She has recently published a new book Cook Share Eat Vegan: Delicious plant-based recipes for Everyone.
See more of Áine Carlin’s recipes
Áine Carlin

Áine Carlin

Former film actress Áine is a vegan food and fashion blogger. Her cookbooks Keep It Vegan and The New Vegan offer a plethora of straightforward and delicious recipes for all occasions. She has recently published a new book Cook Share Eat Vegan: Delicious plant-based recipes for Everyone.
See more of Áine Carlin’s recipes

Ingredients

  • 75g blanched hazelnuts
  • 3 celery sticks, washed
  • 4 eating apples (mix of green and red), cored but not peeled
  • a squeeze of lemon
  • seeds from 1 pomegranate
  • 3 heaped tbsp dried cranberries
  • ½ x 25g pack fresh dill, fronds chopped, plus extra to garnish
  • 2 Little Gem lettuces
For the yogurt dressing
  • 100ml soya yogurt
  • 4 tbsp egg-free mayonnaise (we used Chippa May-O)
  • juice of ½ orange
  • 1 tbsp cider vinegar

Step by step

Get ahead
Make up to 4 hours ahead.
  1. Roughly chop the hazelnuts and add to a dry frying pan. Toast over a medium heat until they begin to colour, tossing frequently. Set aside until needed.
  2. Roughly chop the celery and add to a large mixing bowl. Grate the apples, squeeze out the excess moisture and add to the bowl. Squeeze over a little lemon juice to prevent them from browning.
  3. Add the pomegranate seeds (reserving a handful for the garnish), all of the dried cranberries and the dill.
  4. In a separate bowl, whisk the dressing ingredients together, season to taste and add two-thirds to the apple mixture. Stir to combine and, if it seems a little dry, add a touch more dressing – you want the mix to still have bite and texture. Stir through the toasted hazelnuts – reserve a small handful for garnishing.
  5. Separate the leaves of the Little Gem lettuces and fill each leaf or 'cup' with a spoonful or two of the mixture. Serve platter-style on a large board or serving plate. Dot a little more of the dressing over the cups and garnish with the remaining pomegranate seeds, toasted hazelnuts and a final smattering of freshly chopped dill.
Chef quote
When it comes to Christmas dinner, you need a starter that is quick to assemble, easy to eat (even while stirring the gravy...), as well as light enough to not spoil your appetite for the main event. My crunchy and fresh Waldorf salad cups are a joyfully festive rehash of a classic. Nobody will complain when you bring out a tray of these beauties.

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