Waldorf Salad

Preheat the oven to 180 ºC.

Break the walnuts into pieces and spread over a baking sheet. Roast in the oven for about 5 minutes. Allow to cool.

Bring a pot of water to the boil. Peel the celeriac and cut into slices of 3 mm. Cut the slices into strips. Boil the celeriac for 2 minutes.

Drain and rinse with cold water. Drain. In a bowl, mix the sour cream, yogurt, mayonnaise, lemon juice, pepper and salt.

Cut the unpeeled apples into quarters and remove the core. Cut the flesh into the same sized strips as the celeriac.

Put the celeriac and apple in a large bowl and mix in the dressing.

Remove the chicory leaves from the stumps and place them on a flat dish.

Spoon the salad and sprinkle with the walnuts.