Salade Danicheff
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Asparagus tips
- Celeriac
- Potatoes
- Artichoke bottoms
- Raw mushrooms
- Sauce Mayonnaise
- Crayfish tails
Instructions
- Take asparagus tips, blanched celeriac, potatoes, artichoke bottoms and raw mushrooms in equal quantities and slice them all finely.
- Season with a light sauce Mayonnaise.
- Decorate with crayfish tails, hard-boiled eggs and slices of truffle.