Salade Jockey-Club (Asparagus Tip and Raw Truffle Salad)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Asparagus tips
- Raw truffles, cut in julienne
- Oil
- Vinegar
- Sauce Mayonnaise, sharpened
Instructions
- In equal parts: asparagus tips, and raw truffles cut in julienne.
- Season them in advance and separately, with oil and vinegar.
- Bind at the moment of serving with a sharpened sauce Mayonnaise.