Salade aurore

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.

Salade aurore

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By Auguste Escoffier Serves: 2
Cooking Time: None


  • 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.

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