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Waldorf salad with caviar

A classic is a classic for a reason. The clean flavours of the Waldorf are balanced beautifully by the salty caviar. The witlof acts an edible spoon.


  • 1 witlof washed, leaves separated
  • 2 sticks of celery
  • 1 green apple
  • 1 tablespoon of walnuts
  • Squeeze of fresh lemon juice
  • 2 teaspoons of whole egg mayonnaise
  • 40 grams Yarra Valley Caviar



Cut the celery and apple into fine brunoise (2mm dice) or as fine as you can. Squeeze the lemon juice over the celery and apple, now add the mayonnaise and mix well. Finely chop the walnuts and add to the celery and apple, mix lightly. Place small amounts of the Waldorf salad onto bottom part of the witlof leaves and then top with Yarra Valley Caviar.

Will make 12 canapé sized salads