3848 Salade Maraîchère

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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The composition of this salad varies according to the time of the year. During the winter months it includes mainly rampion, tender white shoots of salsify and finely shredded celeriac with potato and beetroot for decoration.

Dressing: Sauce Moutarde à la Crème containing grated horseradish.