Truffled Waldorf Salad

1. 1

   Core the apples and cut into thick julienne strips.

2. 2

   Thinly shave the fennel and place in a bowl of ice water.

3. 3

   In a large bowl, combine the mayonnaise, creme fraiche and lemon juice.

4. 4

   Add apples, celeriac and truffle; toss gently until well coated.

5. 5

   Dry fennel with a paper towel and arrange in a semicircle in the middle of the plate.

6. 6

   Neatly arrange the apple salad in the center of the fennel.

7. 7

   Garnish with walnuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.