Salade des Gobelins (Celeriac, Potato and Truffle Salad)

Ingredients

• celeriac (equal part)
• potatoes (equal part)
• artichoke bottoms (equal part)
• raw mushrooms (equal part)
• truffles (equal part)
• asparagus tips (equal part)
• sauce Mayonnaise
• lemon juice
• tarragon

Instructions

1. Cook the celeriac, keeping it firm.
2. Cut the celeriac and the potatoes into rounds with a column cutter.
3. Slice the artichoke bottoms and the raw mushrooms, and cut the truffles into slices.
4. Combine these with the asparagus tips in equal parts.
5. Sharpen sauce Mayonnaise with lemon juice and chopped tarragon and season the salad with it.