3872 Salade Saint-Jean

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Take equal quantities of 1) asparagus tips, French beans cut into diamond-shapes and peas; and 2) thinly sliced raw artichoke bottoms, sliced, salted and drained cucumber and chervil.

Mix with thin acidulated Sauce Mayonnaise, place in a salad bowl and decorate with a border of slices of hard-boiled egg, slices of gherkin and leaves of tarragon.