Salade Cauchoise

Potato and celery salad with Normandy cream dressing

Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in
The Cooking of Normandy

By Jane Grigson

Published 1987

  • About

This salad from the Pays de Caux, the great undulating chalk country north of the Seine around Neufchatel, is usually served as a first course. If you are one of the surprising number of people who find truffles in Britain, you will be able to manage the finishing touch. If not, substitute chopped chervil. Bottled and canned truffles are really not worth the money. In any case they are a restaurateur’s touch since Normandy is not truffle country.