Ingredients:

  • 3 large apples (450g) such as Honeycrisp or Fuji, cored and cubed
  • 1.5 cups (150g) celery stalks, thinly sliced
  • 1 cup (150g) red seedless grapes, halved lengthwise
  • 1 tbsp (15ml) fresh lemon juice
  • 0.5 cup (115g) full-fat mayonnaise
  • 3 tbsp (45g) plain Greek yogurt
  • 1 tsp (7g) clover honey
  • 0.5 cup (60g) walnut halves, toasted and roughly chopped
  • 1 tbsp (4g) fresh flat-leaf parsley, finely minced
  • 6 leaves butter lettuce or Bibb lettuce
  • 0.25 tsp fine sea salt
  • 0.125 tsp cracked white pepper

Instructions:

  1. Toast the walnuts. Place the 60g of walnut halves in a dry skillet over medium heat for 5 minutes until fragrant and slightly darkened. Note: This removes the raw, tannins heavy taste.
  2. Prep the apples. Core and cube the 450g of apples into 1.5cm pieces.
  3. Acidify immediately. Toss the apple cubes with 15ml of lemon juice in your glass bowl until every surface is glistening.
  4. Slice the aromatics. Thinly slice the 150g of celery and halve the 150g of grapes.
  5. Create the emulsion. In a small separate bowl, whisk together 115g mayonnaise, 45g Greek yogurt, 7g honey, and 0.125 tsp white pepper until the mixture is velvety and smooth.
  6. Combine the base. Add the celery and grapes to the bowl with the lemon coated apples.
  7. Fold the dressing. Pour the dressing over the fruit mixture and toss gently with a spatula until the fruit is evenly cloaked.
  8. Season thoughtfully. Sprinkle in the 0.25 tsp of sea salt and the 4g of minced parsley.
  9. Add the crunch. Roughly chop the cooled walnuts and fold them in at the very last second until just distributed.
  10. Plating. Arrange the 6 leaves of butter lettuce on a chilled platter and mound the salad on top until it looks bountiful and fresh.