Waldorf Salad À La Loriot
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 6 stalks celery
- 2 pear (s), ripe (Abate Fetel)
- 10 walnuts, chopped
- 100 g oat cream cheese
- 0.5 ½ cup natural yoghurt, can also be a little more
- 3 tablespoon milk
- 2 tablespoon balsamic vinegar (cassis balsamic vinegar or white balsamic vinegar or raspberry vinegar)
- Salt (fleur de sel)
- Coriander, freshly ground
- Pepper, freshly ground white
Print Recipe
Pin Recipe Instructions
- Cut the celery and the peeled, pitted and quartered pears into fine slices. Mix the goat cream cheese with yogurt, milk and cassis balsamic vinegar. Mix everything together and season with fleur de sel, coriander and pepper. Finally sprinkle the walnuts on top.
- Serve the salad a bit chilled.
- Based on Loriot`s nagging about the classic Pear Helene in Pappa ante Portas because of the missing or wrong ingredients, I named this salad, which I prepared with leftovers, after him.
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