Recipes > Salads > Dumas Salad

Dumas Salad

Devised by Alexandre Dumas.

Ingredients

• 1 yolk of egg boiled hard
• 1 tablespoonful of oil
• a few stalks of chervil chopped fine
• 1 teaspoonful each of tunny and anchovy paste
• a little French mustard
• 1 small pickled cucumber chopped fine
• white of the egg chopped fine
• a little soy
• 2 tablespoonfuls of wine vinegar
• 2 or 3 steamed potatoes sliced
• a few slices of beet
• a few slices of celeriac
• a few slices of rampion
• salt
• Hungarian pepper

Instructions

Put in a salad-bowl the yolk; add oil, and make a paste of it; then add chervil, tunny and anchovy paste, French mustard, pickled cucumber, the white of the egg, and soy. Mix the whole well with wine vinegar; then add potatoes, beet, celeriac, rampion, salt and Hungarian pepper to taste; toss gently twenty minutes, then serve.

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Source

Fifty Salads (1885).

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