Welsh beef Waldorf salad with walnut dressing

A new Welsh twist on a New York classic

Serves: 4


  • 450 g Welsh Beef rump steaks
  • Seasoning
  • Small knob of butter
  • 1 Cos lettuce, leaves separated
  • 1 green eating apple, cored and sliced
  • 3 sticks celery, sliced
  • 50 g green grapes, halved
  • 50 g red grapes, halved
  • 3 Spring onions, sliced
  • 50 g walnuts
  • 30 ml extra virgin olive oil
  • 30 ml walnut or sunflower oil
  • 30 ml white wine vinegar
  • 1 tsp Dijon mustard
  • Pinch of sugar


1. Take steak and season well on both sides. Place in a hot griddle pan, under a hot grill or preheated BBQ.

2. Once cooked, place steaks on a plate to rest for 5 minutes. Put a small knob of butter on top of each steak.

3. Meanwhile, toss the fruits and vegetables together in a large bowl. Place dressing ingredients into a bowl and whisk together or place in a screw top jar and shake. Slice steaks into thick strips.

4. Stack the salad onto plates and serve topped with steak. Drizzle over a little dressing and serve.

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