Waldorf Salad

The New York classic: crunchy apple, celery and walnut in a creamy dressing.

1. Peel the apple, core it, and cut it into even cubes.

2. Drizzle it with the lemon juice at once, so it does not brown and stays fresh.

3. Slice the celery stalk into thin rounds, break the walnuts coarsely.

4. For the dressing mix the mayonnaise with the Greek yoghurt, a pinch of salt and pepper.

5. Gently toss the apple, the celery, the walnut and the raisins with the dressing.

6. Pile it onto the lettuce leaves, scatter over a few walnuts, and serve it cold.

Tip: It was born at the Waldorf Hotel in New York in 1896. The Greek yoghurt alongside the mayonnaise makes it lighter – originally it was made with mayonnaise only.