Recipes > Salads > Salade Beaucaire

Salade Beaucaire


Chop coarsely celery and endive together, season with oil, vinegar and mustard an hour before using. Just before taking to the table, add chopped boiled ham, a sour apple, diced, moistened with a little tarragon and mayonnaise. Surround the salad with a border of small potatoes, boiled and sliced, alternated with slices of beet.


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Twenty-four Little French Dinners (1919).

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