50 g Safari Walnuts, broken coarsely into smaller pieces
65 ml mayonnaise
65 ml plain yoghurt
45 ml fruity olive oil
15 ml white wine vinegar
about 30 ml sugar
salt and white pepper to taste
2 large stalks of celery with some leaves
4 whole spring onions
2 large crisp apples (Starking, Pink Lady and/or Granny Smith)
2 washed baby cos or -gem lettuces, dried and torn into pieces
Toast the nuts in a dry pan and set aside to cool.
In a large bowl, whisk together the mayonnaise, yogurt, olive oil and vinegar. Add enough sugar to produce a lovely tart yet sweet dressing. Season with salt and pepper. If the dressing is too thick, thin down a little with clear apple juice, water or milk. You want the salad coated, not clogged …
Slice the celery with its leaves thinly and place on top of the dressing in the bowl. Slice the spring onions and add to the bowl. Halve, core, and cut the apples into thin slices and add to the bowl together with the walnuts. Toss well and cover and chill if not serving immediately.
Just before serving, arrange the lettuce leaves on a large platter, or divide them among individual salad plates. Place the salad on top of the lettuce and serve.