Salad composed according to Alexandre DumasJune 14, 2016
Better known for his novels, The Count of Monte Cristo and The Three Musketeers, Alexandre Dumas was also a gourmand and wrote Le Grande Dictionnaire de Cuisine, an encyclopedia of culinary terms, recipes and anecdotes that begins with absinth and ending with zest. The 1152 page book was completed just before his death and published posthumously.
A variation of this salad appears in Salvador Dali’s cookbook of 1973, Les Diners de Gala.
For the vegetables:
1 medium celery root
4 celery stalks
1 head radicchio, chopped
3 endives, chopped
2 tablespoons lemon juice
For the vinaigrette:
½ cup olive oil
3 tablespoons sherry vinegar
salt and pepper
1 heaping teaspoon Dijon mustard
1 shallot, finely chopped
Whisk together all of the ingredients for the vinaigrette. Taste, adjust seasoning and set aside.
Peel and quarter the celery root and cut into thin matchsticks (julienne) with a sharp knife. Place in a bowl and toss with enough vinaigrette to coat. Set aside.
Peel the beets and julienne, place in a separate bowl and toss with enough vinaigrette to coat. Set aside.
Core the apples and cut into quarters, then julienne. Place in a separate bowl and toss with lemon juice. Set aside.
Thinly slice the celery into half moons and place in a separate bowl and toss with enough vinaigrette to coat.
Chop the radicchio and endive. Mix together, wash, dry, and set aside.
When ready to serve, separately dress the apples, radicchio and endive. Artistically arrange on a platter and serve.