Discover this traditional salad from Anjou-Touraine, featuring delicate Tourangelle asparagus from Ligueil, tender new potatoes, and Loire Valley oyster mushrooms, all tossed in a fragrant herb vinaigrette. Sourced from the authoritative Les Cuisines Régionales de France.
Difficulty: Easy
Wash the potatoes and cook in their skins for about 20 minutes in boiling water. Drain and let cool.
Meanwhile, trim and peel the asparagus, cutting into 6-7 cm diagonal sections while keeping the tips whole. Boil for 5 minutes in 300 ml salted water, drain, then toss in a bowl with a drizzle of sunflower oil.
Peel the potatoes and halve lengthwise. Sprinkle with a drizzle of dry white wine while still warm.
Make the vinaigrette: Whisk 2 tablespoons sunflower oil, 1 tablespoon walnut oil, lemon juice, salt, pepper, chopped tarragon leaves, and chervil sprigs.
Clean the oyster mushrooms and slice into wide strips. Melt the butter in a pan, add mushrooms, and sauté briskly for 5 minutes. Drain on paper towels.
In a shallow salad bowl, combine potatoes, asparagus sections and tips, and mushroom slices. Drizzle with vinaigrette, allowing it to seep among the ingredients.
Serve at room temperature.
Source: Les Cuisines Régionales de France. Anjou-Touraine. Editions du Fanal.
