3856 Salade Muguette

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Take equal quantities of the white part of frizzy endive, sliced green pippin apples, celery heart cut in fine Julienne and thinly sliced flesh only of tomato. Add a third part of green walnuts which have been pickled in verjuice. Mix together with a little light Mayonnaise made with hard-boiled egg yolks.

Decorate with round slices of pink radishes and sprigs of chervil.