Waldorfsalade met peer

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  • strict warning: Declaration of views_handler_filter_boolean_operator::value_validate() should be compatible with views_handler_filter::value_validate($form, &$form_state) in /home/toprecep/public_html/sites/all/modules/views/handlers/views_handler_filter_boolean_operator.inc on line 159.
  • strict warning: Declaration of views_plugin_row::options_validate() should be compatible with views_plugin::options_validate(&$form, &$form_state) in /home/toprecep/public_html/sites/all/modules/views/plugins/views_plugin_row.inc on line 134.
  • strict warning: Declaration of views_plugin_row::options_submit() should be compatible with views_plugin::options_submit(&$form, &$form_state) in /home/toprecep/public_html/sites/all/modules/views/plugins/views_plugin_row.inc on line 134.
  • strict warning: Non-static method view::load() should not be called statically in /home/toprecep/public_html/sites/all/modules/views/views.module on line 906.

(2 personen)

1/2 kleine selderijknol (± 150 gr)
zout
1 peer
1 eetlepel citroensap
50 gr gepelde pecannoten of walnoten
1 1/2 eetlepel mayonaise
1 1/2 eetlepel yoghurt
1/2 eetlepel tomatenketchup
worcestershiresaus
peper
2 takjes selderij
1/2 bakje tuinkers

Maak de knolselderij schoon en snijd hem in kleine blokjes.
Kook de selderij ± 5 minuten in weinig water met zout.
Was de peer en snijd hem in vieren.
Verwijder het klokhuis en snijd een kwart in dunne plakjes.
Schil de rest van de peer, snijd hem in blokjes en besprenkel die met
citroensap.
Hak 3/4 deel van de noten grof.
Klop een sausje van de mayonaise, de yoghurt, de tomatenketchup, de
worcestershiresaus, zout en peper.
Knip 1 takje selderij fijn.
Schep de knolselderij, de selderij, de blokjes peer en de gehakte noten
door het sausje.
Verdeel de salade over 2 bordjes en garneer met de tuinkers, de plakjes
peer, de rest van de noten en een toefje selderij.