2006—Salade à la Flamande

This consists of a coarse julienne of endives, a similar julienne of potatoes, an onion baked in its skin, cooled, peeled, and chopped, and some fillets of herring cut into dice, the quantities being in the proportion of one-half of the whole for the endives, one-quarter of the whole for the potatoes, and the remaining quarter for the onion and fillets of herring.

Season with oil and vinegar, and add some chopped parsley and chervil.