WALDORF SALAD A "signature" dish from the United States, Waldorf salad was created at the beginning of the 20th century by chefs at New York's world-famous Waldorf-Astoria hotel, and proved so popular that it rapidly became a staple in kitchens throughout America. 4 medium red delicious apples 1/4 cup lemon juice 5 trimmed celery sticks 1 cup coarsely chopped walnuts MAYONNAISE 2 egg yolks 2 teaspoons lemon juice 1 teaspoon Dijon mustard 3/4 cup olive oil 1 tablespoon warm water

Core and coarsely chop unpeeled apples. Combine apple in small bowl with juice.

Coarsely chop celery.

Combine apple, celery and walnuts in large serving bowl with mayonnaise. Serve salad in lettuce leaves, if desired.

MAYONNAISE
Blend or process egg yolks, juice and mustard until smooth; with motor operating, add oil in thin stream, process until mayonnaise thickens. Stir in the water.

Serves 4.

SERVING SUGGESTION: Serve Waldorf salad with roast chicken.

TIPS: Use warm water if the mayonnaise needs to be thinned, because it will blend into the mixture more easily.
 
Mayonnaise can be made a day ahead and kept, covered, under refrigeration until needed.

[Salads: Simple, Fast and Fresh, The Australian Women's Weekly Cookbooks]