Thu, April 12th, 2012

Waldorf Salad with Macadamia Blue Cheese

Raw Food Recipe Waldorf Salad

 

Serves 2 as a main course, 4 as a starter 

Salad

  • 1 large head of romaine lettuce or other favourite lettuce
  • 2 small handfuls of watercress
  • 1 cup mixed seedless grapes, cut in half
  • 1 apple, diced
  • 2 sticks celery, finely diced
  • 1 cup walnuts, roughly broken up*
  • 1 small handful of fresh flat-leaf parsley
  • Optional: A few good chunks of macadamia cheese**

*As an optional step with the walnuts, you can soak them for 20 minutes. Then drain and rinse, followed by a toss in 1 teaspoon garlic powder, 1 tablespoon onion powder and 1/2 teaspoon fine Himalayan salt. Then dehydrate at 115 degrees F for 12 hours. When they are completely dried, roughly break them up by hand.

**Nut cheese recipes are available in my Raw Nut Cheese Recipes eBook (just fold in some spirulina to the basic macadamia cheese recipe). A ‘deeper dive’ into making raw nut cheeses and the actual macadamia blue cheese recipe can be found here.
 

 Dressing

  • 1/2 teaspoon mustard powder
  • 2 tablespoons apple cider vinegar
  • 1/3 cup olive oil
  • 1/3 cup water
  • 1/4 cup cashews (soaked for 20 minutes), or 1/4 cup almond butter
  • 1/2 teaspoon Himalayan salt
  • 3 or 4 turns of black pepper

 Method

  1. Tear the lettuce and watercress by hand and transfer to a bowl with the grapes and celery.
  2. Chop the tough stalks off the parsley and then finely chop the leaves, adding them to your bowl.
  3. Put all the dressing ingredients, along with the parsley stalks, into a blender and blend until smooth.
  4. Put enough dressing into the bowl so that all the leaves are lightly covered. Toss, add the walnuts and toss the salad lightly again.
  5. Transfer to your serving plates and then finish with a little of the macadamia blue cheese. If you don’t have the macadamia blue cheese, a quick macadamia Parmesan recipe can be made by grating 1/2 cup unsoaked macadamias on a microplane and mixing in 2 teaspoons nutritional yeast and 1/2 teaspoon salt. This looks great sprinkled over the top.

 

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