Chapter XVII · Roasts and Salads · No. 2022
2022—Salade Sicilienne
Take equal quantities of celeriac, russet apples, tomatoes, and artichoke-bottoms—all four cut into dice.
Season with oil and lemon juice.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2022, p. 622. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →