Waldorf salad 3 - 4 apples (red or green)    150 g celery    100 ml shelled walnuts    150 ml crème fraîche or sour cream    50 ml mayonnaise    pinch of sugar    lemon juice,    lettuce

Core, peel, quarter and thinly slice one apple. Brush the slices generously all over with lemon juice to prevent discoloration. Cover with plastic wrap and leave in the fridge. Peel the celery and the apples and cut into small pieces, approx. 1 × 1 cm in size. Drizzle the apple dices with lemon juice to prevent discoloration. Then cook the celery pieces in boiling water for 5 - 10 minutes, submerge in ice-cold water to stop cooking and drain. Mix the celery and apple cubes with the sour cream and the mayonnaise. Season with sugar. Rinse the lettuce, tear the leaves apart and dry. Place the leaves on the bottom and the side of the bowl, then place the salad in the centre of the bowl. Decorate the main salad with the apple slices and sprinkle the chopped walnuts on top.