Salade Opéra (Chicken, Tongue and Truffle Salad)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- white of chicken (equal part)
- tongue
- celery stalks (equal part)
- truffles (equal part)
- asparagus tips
- cocks' kidneys
- gherkins
- light sauce Mayonnaise
Instructions
- Cut the white of chicken, the well-red tongue, the celery stalks and the truffles into julienne, in equal parts.
- Dress the salad with a bouquet of asparagus tips in the middle.
- Finish with a border of alternating rounds of cocks' kidneys and rounds of gherkins.
- Season with light sauce Mayonnaise.