Best buddies with Burgundy

Chardonnay has many faces, it really does come from everywhere. But its birthplace is French Burgundy. Even there, the differences are huge. And when you have such a beautiful Bourgogne in your home, the question arises: 'What will you eat with it'? Jolande Vos of I Love Food & Wine advises. - TEXT + IMAGE JOLANDE VOS OF I LOVE FOOD & WINE

Best buddies with Burgundy

Waldorf salad with grapes

Bitter earthy celeriac, crunchy walnuts, fresh apple and grapes in a creamy dressing. A juicy Bourgogne Blanc goes great with this!
Preparation 35 minutes

What you need (4 people)

• 300 g celeriac, peeled
• 3 tbsp crème fraîche
• 3 tbsp mayonnaise
• (celery) salt
• freshly milled pepper
• 100 g peeled walnuts
• 100 g Elstar apple
• 8 seedless blue grapes
• 8 handfuls of green grapes without seeds
• 1 baby romaine lettuce
• 6 sprigs of celery, finely chopped

This is how you make it

Peel the celeriac and cut or shave it into (matchstick) strips. Bring water with a little (celery) salt to the boil in a pan. Add the celeriac and cook (blanch) for about 2 minutes until al dente. Rinse in a colander under cold running water. Drain well, or spin dry in a salad spinner. Stir the crème fraîche and mayonnaise into a sauce. Season with (celery) salt and pepper. Toast the walnuts in a dry frying pan until light brown. Leave to cool for a while and coarsely chop two-thirds of the walnuts. Cut the unpeeled apple into quarters, remove the core, and then cut into thin wedges. Halve the grapes. Cut the lettuce into strips. Mix the celeriac, apple, grapes, chopped walnuts and the sauce. Season with salt and pepper. Divide the lettuce among 4 plates (or place in a bowl). Spoon the Waldorf salad in the middle. Garnish with celery and whole walnuts.

More recipes?

This recipe is from: EVERYDAY FOOD: COOKING WITH COMMON SENSE 2 JEROEN MEUS | MANTEAU | ISBN: 9789022334232 | € 24.99

You can read more recipes in WINELIFE Magazine 79. Order individual issues here!

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