Cazanova Salad is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic style salad of celery mixed with hard-boiled egg whites that's dressed with mayonnaise and shallots and topped with powdered egg yolks. The full recipe is presented here and I hope you enjoy this classic British version of: Cazanova Salad.
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This is a classic recipe for a Victorian version of Cazanova Salad that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 377.—CAZANOVA SALAD.
Shred the white stalks of two heads of celery in inch lengths, and put these in a salad-bowl with the whites of three hard-boiled eggs, also shred ; season with white mayonaise sauce, and a little shallot; strew over the surface of the salad the yolks of hard eggs previously rubbed through a wire sieve for the purpose.
Modern Redaction
Ingredients:
2 heads of celery (white stalks only), julienned into 3cm lengths
whites of 3 hard-boiled eggs, shredded
3 hard-boiled egg yolks, powdered by pressing through a fine-meshed sieve
3 tbsp mayonnaise
1 tsp shallot, minced
Method:
Combine the celery and egg whites in a salad bowl. Beat the shallot into the mayonnaise and mix with the celery and egg whites. Scatter over the powdered egg yolks and serve.
