Serves 4
Ingredients
8 pieces of potatoes (Charlotte potatoes preferred)
3 pieces of garlic
1 bay leaf
300g of grey shallots, finely diced
2 teaspoons salt
1 teaspoon Thyme, finely chopped
3 large tablespoons Olive oil
1 large tablespoon red wine vinegar
15g button mushrooms
30g Black Radish
10g Black Truffle
1 packet of rocket salad leaves, for convenience buy the washed ones
1 hard-boiled egg
10g Parmesan shaving
4 strings of chives, finely chopped for garnish
A pinch of fleur de sel (the famous sea salt from Brittany, direct translation – flower of the sea)
Method
Steam the potatoes for approx. 45 minutes, peel and slice into rounds.Make the vinaigrette by adding olive oil, vinegar, 100g shallots, thyme into a bowl and mix well.Place the warm potatoes in a bowl and coat with the vinaigrette, cover with cling film and set aside for 4 hours to marinate, do not refrigerate.30 minutes before serving, strain the potatoes through a colander but make sure you save the vinaigrette.
Carefully wash and dry the rocket leaves then add the salad to the bowl of potato marinated vinaigrette and toss well.Arrange the potatoes, mushroom, radish and truffle in a rosette on top of the bed of salad leaves, overlapping each other.Sprinkle with fleur de sel and chives to finish.
A native of Montpellier, France, Xavier studied culinary and pastry arts at Paris’ L’Ecole Superieur de la Cuisine Francaise. Find out more about Xavier here…
