CookEat Recipe
Chinese Cooked Oyster and Truffle Salad
Chilled cooked oysters with truffle and potato shreds, herbs, white wine and mayonnaise on lettuce.
Method
Steps
Step 1
For the proposed mayonnaise dressing, whisk ready-to-eat mayonnaise with lemon juice, mustard, water and pepper until it lightly coats a spoon. Keep the completed dressing chilled until the dish is assembled.
Step 2
Use cooked oysters chilled promptly below 4 °C; shred cooked potato and truffle and toss with oyster pieces, parsley, chives, wine, salt and pepper.
Step 3
Line a cold bowl with lettuce, add the mixture, cover lightly with the proposed mayonnaise dressing and garnish with anchovy fillets. Serve chilled.
Cooked it? Rate it.
Cooked 0 times