Salade de Céleri (Celery Salad)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- White stringless celery
- Mustard
- Cream
Instructions
- Cut the celery stalks into lengths.
- Shred them into very fine strips without detaching the strips entirely.
- Keep them for a few hours in very cold water so that they curl.
- Season with mustard and cream.