3837 Salade des Gobelins

Method

Take equal quantities of 1) fairly firm cooked celeriac, and 2) potatoes—both cut into shavings, 3) raw artichoke bottoms and 4) raw mushrooms— both cut into slices, 5) slices of truffle and 6) asparagus tips.

Dressing: Sauce Mayonnaise flavoured with a little lemon juice and chopped tarragon.

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