Warm Potato and Snail Salad
Ингредиенты
- 12 baby potatoes
- 1/4 lb (115 g) shiitake mushroom caps without the stems, quartered
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) sherry vinegar or red wine vinegar
- 1 shallot, thinly sliced
- 3 garlic cloves, chopped
- 2 cans (115 g each) escargos, rinsed and drained
- 2 tbsp (30 ml) mayonnaise
- 1 tsp (5 ml) Dijon mustard
- 2 tbsp fresh chervil or dill, finely chopped
- 1 cup (30 g) watercress
Инструкция
- Place the potatoes in a pot. Cover with cold water. Season with salt. Bring to a boil and simmer until tender. Drain and cut in half. Set aside.
- Meanwhile, in a skillet over high heat, brown the mushrooms in the oil. Season with salt and pepper. Deglaze with the vinegar. Add the shallots and cook for 2 minutes, stirring constantly. Add the garlic and snails and continue sautéing for 2 minutes, stirring constantly. Season with salt and pepper.
- In a large bowl, whisk together the mayonnaise and mustard. Add the potatoes, snail mixture and chervil. Mix well. Adjust the seasoning. Gently mix in the watercress. Serve warm or cold.
