Egg Sauce Salad Recipe – Italian Cuisine


  • 90 g sunflower oil
  • 15 g desalted capers
  • 15 g grated Grana Padano Dop
  • Worcestershire sauce
  • 1 egg
  • 1/2 clove of garlic
  • juice of 1/2 lemon
  • turmeric mustard
  • salt
  • pepper
  • 300 g grated celeriac
  • 200 g of first salt cheese
  • 200 g sweet peppers
  • 8-10 radishes
  • 1 small lettuce
  • 1 diced avocado
  • 1 bunch of chicory cut

For the recipe of the salad with egg sauce, add the egg, 2 teaspoons of mustard, garlic, 2 teaspoons of Worcestershire sauce, lemon juice, salt, pepper to the glass of the hand blender and start blending. Add the oil slowly while continuing to blend as you do for mayonnaise. Finally add the capers and parmesan.
You can replace the raw egg with 2 hard-boiled egg yolks: you will get a creamy sauce, but a little less smooth. With raw egg it can be kept in the refrigerator in an airtight container for 1 day, with the hard-boiled yolk for 2 days.
Arrange in a bowl grated celeriac, diced primo sale cheese, sliced ​​sweet peppers, thinly sliced ​​radishes, lettuce, diced avocado and a bunch of chicory and season with the egg sauce .

Recipe: Joëlle Néderlants, Texts: Angela Odone; Photo: Riccardo Lettieri, Styling: Beatrice Prada

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