Salade Isabelle (Truffle, Celery and Mushroom Salad)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- truffles (equal part)
- celery (equal part)
- raw mushrooms (equal part)
- potatoes (equal part)
- artichoke bottoms (equal part)
- oil
- vinegar
- chervil
Instructions
- Cook the potatoes and the artichoke bottoms.
- Slice the truffles, celery, raw mushrooms, potatoes and artichoke bottoms finely, in equal parts.
- Season with oil and vinegar, with the addition of chervil.