Salade d’Estrées (Celery and Truffle Salad)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- white curly celery (equal part)
- raw truffles (equal part)
- sauce Mayonnaise
- mustard
- Cayenne
Instructions
- Cut equal quantities of white curly celery and raw truffles into a rather coarse julienne.
- Sharpen sauce Mayonnaise with mustard and Cayenne.
- Season the salad with this Mayonnaise.