Truffle Marinated Potato Salad

Name: Truffle Marinated Potato Salad
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)

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This is a great recipe for a quick and delicious luxury meal, made by Xavier Boyer, executive head chef at L'Atelier de Joël Robuchon London...

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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)