2 heads of chicory
4 celery stalks
2 medium apples
squeeze of lemon juice
handful of toasted walnut halves, chopped
FOR THE DRESSING
3 tbsp mayonnaise
2 tbsp natural or Greek yoghurt
½ tsp celery salt
1 tbsp lemon juice
First, prepare the dressing by combining all the ingredients in a bowl and seasoning with black pepper to taste.
Trim off the bases of the chicory and separate the leaves. Scatter a few leaves over each serving plate. Trim and roughly chop the celery
and include any leaves, then place in a bowl. Core and thinly slice the apples, add to the celery and toss with a little lemon juice to prevent them from discolouring. Add half the walnuts and toss well. Divide among the serving plates and scatter the remaining walnuts over the top. Either drizzle the dressing over the salad or serve in individual dipping bowls on the side.