Warm Potato and Snail Salad
- serves 4
12 golfball-size white new potatoes
110 g (4 oz) shiitake mushroom caps, quartered
30 mL (2 tablespoons) olive oil
15 mL (1 tablespoon) sherry vinegar or red wine vinegar
1 shallot, sliced
3 clove garlic, chopped
1 can (250 g/9 oz) snails, rinsed and drained
30 mL (2 tablespoons) mayonnaise
5 mL (1 teaspoon) Dijon mustard
30 mL (2 tablespoons) fresh chervil or dill
½ bunch bunch watercress
Salt and pepper
1. In a large saucepan, cover the potatoes with cold salted water. Bring to a boil and cook until tender. Drain and cut in half. Set aside.
2. In a skillet over medium-high heat, brown the mushrooms in the oil. Deglaze the pan with the vinegar. Add the shallots and sauté for 2 minutes. Add the garlic and snails and continue sautéing for 2 minutes, stirring constantly. Season with salt and pepper.
3. In a large bowl, combine the mayonnaise and mustard. Add the potatoes, snail–mushroom mixture and chervil. Adjust the seasoning. Add the watercress. Serve warm or cold.