Warm Potato and Snail Salad
Warm Potato and Snail Salad
Ingredients
- 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
Instructions
- 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.
Warm Potato and Snail Salad