While the classic Russian salad – first created by French chefs at the courts of the Tsars – may just seem too odd a combination, it is actually quite a delicious dish. It is an example of a European salad with contrasting textures and a complex array of ingredients – while truffle and lobster may seem happy to sit on the same plate, truffle oil and ox tongue are a revelation.
With the usual mayonnaise binding replaced by a lemon vinaigrette, you will find this much lighter and fresher than the Russian salad of memory. I’ve assumed that most people will find it hard to get hold of a few slices of fresh white truffle, so truffle oil comes to the rescue. And for those of you still a little squeamish about tongue, substitute some crispy grilled pancetta or even some sliced roast chicken breast.