Waldorf Wedge

By Amanda Ray


  • 1 hd Iceberg lettuce, outer leaves remove, cut in four and rinsed with cold water
  • 1 rib celery, shave thin on a mandoline slicer and store in ice water to curl
  • ¼ cup red & green grapes, cut in half
  • 1 honey crisp apple, shaved on a mandoline slicer
  • ½ cup walnuts (Szechuan spiced)
  • 350 ml vegan ranch

Vegan Ranch:

  • 300ml mayonnaise, vegan
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • ½ tsp sea salt
  • to taste white pepper
  • 1 tbsp chives, finely chopped
  • 1 tbsp dill, wash/dry and finely chopped
  • 1 tbsp Italian parsley, wash/dry and finely chopped
  • 2 tbsp canola oil
  • 1 lemon, juice

Make the Dressing:

In a bowl mix the spices into the vegan mayonnaise with a whisk.

Pick, wash and finely chop the herbs. Zest 1 lemon and squeeze half a lemon.

Taste and adjust seasoning if needed.

How to plate:

On a plate place a 2 tablespoon of the Vegan Ranch in centre, spread with a spoon evenly, place the iceberg off center loosening the leaves to fluff them up.

Top the iceberg wedges with curled celery, grapes, apples and Szechuan walnuts. Drizzle with a bit more dressing and garnish with herbs or microgreens.

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