Lifestyle
Meat-free Monday: Waldorf salad with a cheesy twist
The beauty of the Waldorf lies in its contrast - sweet pears, creamy dressing, fresh veggies, and rich cheese all in one bite.
Waldorf salad might sound like something from a stuffy dinner party, but its roots are actually a bit more relaxed. First served in 1896 at New York City’s Waldorf Astoria Hotel, the original version was surprisingly simple: just apples, celery, and mayonnaise.
Over the decades, it’s evolved into something richer, often including grapes, walnuts, and a mix of greens. Now, it’s time for another update. This modern twist swaps apples for pears and adds a generous helping of cheese – because, let’s be honest, who doesn’t love cheese? Recipe compliments of Kerrygold.
Ingredients
Salad:
- 1 pear, cored & sliced
- 4–5 radishes, thinly sliced
- ½ cup sultanas (golden raisins)
- 1 small head radicchio, thinly sliced
- 2–3 cups cos (romaine) lettuce, chopped
- ½ small red onion, thinly sliced
- ½ cup walnuts, roughly chopped
- 2 celery stalks, thinly sliced
- 50g Kerrygold Vintage Cheddar
- 50g Kerrygold Mature Cheddar
Dressing:
- ¼ cup yogurt
- ¼ cup roasted garlic aioli (or mayo)
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp white wine vinegar
- 2 tbsp olive oil
- Juice of ½ lemon
- 1 tbsp fresh chives, chopped
- Salt & pepper to taste
Method
- Make the dressing: Whisk together yogurt, aioli, mustard, honey, vinegar, olive oil, and lemon juice. Stir in chives, season to taste.
- Assemble the salad: In a large bowl, mix radicchio, cos, pear, radish, sultanas, red onion, walnuts & celery.
- Dress & top: Pour over the dressing and finish with a generous grating cheddar cheese.
