Waldorf salad with Le Roulé Garlic & Herbs

2 sucrine lettuces

125 g Le Roulé Garlic & Herbs (Rians) 

50 g Grenoble walnuts

1 Granny Smith apple

20 black grapes

2 celery stalks

100 g mayonnaise

Juice of 1 lemon

Salt, pepper

1. Wash the sucrine lettuce and separate the leaves. Arrange them on a serving platter.

2. Preheat the oven to 180°C. Spread the walnuts in an ovenproof dish and toast for 5 minutes, until lightly roasted.

3. Dice the apple and halve the grapes. Thinly slice the celery. Place these three ingredients in a mixing bowl.

4. In a bowl, mix together the mayonnaise and lemon juice. Season with salt and pepper. Pour this dressing over the apple-grape-celery mixture. Mix well.

5. Spoon this mixture onto the sucrine leaves and sprinkle with toasted walnuts. Cut Le Roulé Garlic & Herbs into triangles and distribute them over the salad. Serve.