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Boil the potatoes and set them to cool, then cut them into very thin slices. Slice the royal agarics, too. Boil the Norway lobsters in slightly salted water with a bay leaf and a bit of onion. When cooked, set aside to cool. Shave black truffles and mince celery.
Season the potatoes with salt, pepper and olive oil and transfer into an oval plate. Add in celery, royal agarics, Norway lobsters and sprinkle with truffle shavings. Season with a drizzle of oil, pepper and a few drops of Madeira. Serve cold.
This very simple recipe was as well inspired by a similar salad Mrs. Ada Urbani tasted in the Parisian restaurant “La tour d’argent”. Here too, the flavor, even though very similar to the one of the “salade”, is different since royal agarics are used instead of traditional champignons de Paris. This variation of the original recipe is delicious and the dish tastes even better if sprinkled with white truffles, instead of black ones.
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Ingredients for 4 peoples
200 grams (7 oz) boiled potatoes
100 grams (3.5 oz) royal agarics
200 grams (7 oz) Norway lobsters
60 grams (2 oz) black truffles
Celery
Salt to taste
White pepper to taste
Extra virgin olive oil to taste
Madeira wine
Boil the potatoes and set them to cool, then cut them into very thin slices. Slice the royal agarics, too. Boil the Norway lobsters in slightly salted water with a bay leaf and a bit of onion. When cooked, set aside to cool. Shave black truffles and mince celery. Season the potatoes with salt, pepper and olive oil and transfer into an oval plate. Add in celery, royal agarics, Norway lobsters and sprinkle with truffle shavings. Season with a drizzle of oil, pepper and a few drops of Madeira. Serve cold. This very simple recipe was as well inspired by a similar salad Mrs. Ada Urbani tasted in the Parisian restaurant “La tour d’argent”. Here too, the flavor, even though very similar to the one of the “salade”, is different since royal agarics are used instead of traditional champignons de Paris. This variation of the original recipe is delicious and the dish tastes even better if sprinkled with white truffles, instead of black ones.