For 4 people – preparation time: 20 min


For the dressing

  • 2 eggs
  • 1 lemon
  • 1 tablespoon grain mustard
  • 25cl peanut oil (or grape seed oil)
  • pepper and salt

For the salad

  • 60g raisins
  • 6 green celery stalks
  • 3 sweet-sour apples
  • 100g mongongo nuts

For the finish

  • pepper and salt
  • some fresh parsley
  • fresh (brown or sourdough) bread


Put the raisins in a bowl of lukewarm water and let them soak.

For the dressing

  1. Put the egg yolks in a mixing bowl. Add the lemon juice, a splash of water and the grain mustard.
  2. Mix with a hand blender and continue mixing while adding the oil. Use oil with a neutral taste. Move the blender up and down until the mayonnaise has sufficiently thickened.
  3. Taste the dressing and season with ground pepper and a pinch of salt.


For the salad

  1. Remove the leaves of the celery and rinse the stalks. Remove tough fibres by peeling the convex side of the stalks with a vegetable peeler.
  2. Cut the celery into bite-sized pieces (about 1cm) and place them in a bowl.
  3. Peel the apples (or not), cut into cubes and add to the celery pieces.
  4. Grind the mongongo nuts in a mortar or chop them coarsely with a sharp knife.
  5. Put a pan on high heat and add the crushed nuts. Roast the chopped nuts for a couple of minutes. Regularly shake your pan so the nuts don’t burn.


The finish

  1. Spoon some of the dressing over the pieces of celery and apple. Mix.
  2. Squeeze the soaked raisins and add them to the salad. Also add the toasted nuts and stir.
  3. Season with a little extra dressing, ground pepper and a pinch of salt.
  4. You can keep the rest of the dressing in the fridge. It is perfectly usable for various other salads.
  5. Spoon the Waldorf salad on plates and give extra flavour with a sprinkle of parsley.
  6. Serve with fresh brown or sourdough bread.
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Anna Brazier
Anna Brazier is the editor of Naturally Zimbabwean. She was born in Zambia but has lived most of her life in Zimbabwe. She has a BSc in Ecology and an MSc in Sustainable Development and works as a consultant promoting sustainable agriculture, nutrition, traditional foods and community resilience in Africa and beyond. She lives in Harare with her husband and three children.