Salade Rachel (Celery, Truffle and Artichoke Salad)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- celery stalks (equal part)
- truffles (equal part)
- artichoke bottoms (equal part)
- potatoes (equal part)
- asparagus tips (equal part)
- light sauce Mayonnaise
Instructions
- Cut the celery stalks, truffles, artichoke bottoms and potatoes into julienne, in equal parts.
- Add an equal part of asparagus tips.
- Bind lightly with light sauce Mayonnaise.