WALDORF SALAD WITH BLUE CHEESE & CARAMELISED ACV MAYO

12 November 2026 By

The main might need to work a little harder. This salad’s coming for its spotlight.

Sweet roasted grapes, crisp apple and celery, roasted walnuts, delicate buttercrunch leaves and creamy blue cheese. Then comes the ingredient that ties it all together: Latasha’s Kitchen Caramelised Apple Cider Vinegar. Stirred through homemade mayo, its rich sweetness and apple tang balance the salty blue cheese, complement the roasted grapes and give every crunchy mouthful a reason to go back for more.

This is Waldorf, dressed for the occasion. Beautifully balanced, a little indulgent and entirely capable of stealing the show from your festive roast. Created by Brooke Murphy from The Tasty Spoonful.

Ingredients

For the salad:

  • 2-3 handfuls of small buttercrunch lettuce leaves
  • 1 red apple, thinly sliced
  • 1 large stalk of celery, thinly sliced
  • ½ cup walnuts, roughly chopped
  • ¾ cup red grapes
  • 100 g creamy blue cheese, broken into pieces

For the homemade mayo:

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Method

  1. Roast the grapes at 200°C until softened and lightly blistered, then cool, (about 15 mins). Roast the walnuts separately until fragrant.
  2. Place the egg, mustard, apple cider vinegar, lime juice and salt in a tall, narrow jug. Pour in the sunflower oil.
  3. Place a stick blender flat against the bottom. Blend without moving until the base turns thick and creamy, then slowly lift to incorporate the remaining oil.
  4. Stir through Latasha’s Kitchen Caramelised Apple Cider Vinegar and adjust the seasoning.
  5. Arrange the lettuce, apple and celery on a platter. Add the cooled grapes, walnuts and creamy blue cheese, then spoon over enough mayo to lightly dress.