3818 Salade Beaucaire


Take equal quantities of Julienne of celery, Julienne of celeriac, and Julienne of Belgian endive—add oil, vinegar and mustard and leave for 1 hour. Then add half its quantity of a mixed Julienne of lean ham, cooking apples and raw mushrooms.

Mix all together with a few tablespoons of Mayonnaise, arrange in a salad bowl, sprinkle with chopped parsley, chervil and tarragon and surround with a border of alternate round slices of beetroot and potato.