Petite Salade aux Truffes et Cerneaux

Celery combines with fresh truffles, dressed with raw egg, in this elegant little salad from the Ardèche — walnut country — where it’s too high and cold for olives and where nut oils traditionally replace the olive oils of the south. The walnuts must be freshly shelled, young and milky; if not, replace with bread croutons crisped in walnut oil.