Richly filled Waldorf salad

Halve the lemon and cut off 1 part 2 parts. Cut the leek into rings. Add the lemon wedges with the leek to the broth and heat to the boil. Add the chicken fillet and cook over low heat in 20 minutes (poaching). The water must not boil. Remove the chicken from the pan and allow to cool.

Keep a few whole nuts to garnish and roughly chop the rest. Roast the chopped nuts in a frying pan without butter or oil for 3 minutes. Allow to cool on a plate. Cut the celeriac into slices that are as thin as possible. Cut the slices into strips of 2 mm.

Cut the apples into quarters and remove the bell house. Cut the apple quarters into wafer-thin slices. Mix with the celeriac and squeeze out the juice of the smallest, already cut, lemon half above.

Whisk the whipped cream and add the mayonnaise and yogurt. Squeeze out the half lemon. Season the dressing with the lemon juice, sugar and pepper and salt to taste.

Cut the cooled chicken into slices. Make a salad from the celeriac-apple mixture, the chicken, raisins, nuts and dressing. Divide the salad into 4 plates and garnish with the reserved nuts. Tasty with toasted bread (eg rustique).