Chapter XVII · Roasts and Salads · No. 2008
2008—Salade Italienne
Take equal quantities of carrots, turnips, potatoes, tomatoes, and French beans—all cut into regular dice; also peas, small stoned olives, capers, anchovy fillets in small dice, and herbs for the seasoning.
Use hard-boiled eggs for the decoration.
Season with mayonnaise sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2008, p. 620. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →