Celery salad and truffled potatoes
Instructions
Boil the potatoes in their skins, drain underdone and then peel them.
Switch to clean the cutting off the stems celery julienne.
When the potatoes are warm, cut julienne too and put the vegetables in a bowl, season with salt and ground pepper.
In a ciottolina incorporated the vinegar and lemon juice lightly whipped cream and then pour everything in the salad, garnished with chopped ham and truffle clean and cut into slivers with a special tool.
Ingredients and dosing for 4 persons
- 500 g of potatoes
- 1 cespo of white celery leaves
- 80 g of ham
- 1 truffles
- 10 cl of cream
- 1 tablespoon of wine vinegar
- 1 lemon
- Salt
- Pepper