Salade aurore is given in Escoffier’s 1903 Le Guide Culinaire. When we look at the ingredients, we can see that this is a possible forerunner to the Waldorf salad. Aurore is simpler and has rough-and-ready dressing. It is lovely though.
- For the salad:
- 2 dessert apples, peeled and sliced
- Handful of walnut halves
- 1 romaine lettuce, separated into leaves
- For the dressing:
- 6 tbsp double cream
- 2 tbsp tomato puree
- 1 tsp English mustard
- Juice of 2 lemons
- Salt and sugar to taste
Arrange the salad ingredients nicely.
Shake the dressing ingredients together in a jar and pour over the salad.
Season a little and serve.