Sea Salad
(serves 4)
Ingredients:
250 g thorny oyster meat
2 potatoes, middle size
180 g dried tomatoes in oil
270 g roasted champignons
4 fresh tomatoes for decoration
4 tablespoons wine vinegar
2 basil leaves
1 sprig of parsley
1/2 teaspoon salt
Cook oysters in a small amount of water. Peel
boiled
potatoes, and when cooled, cut them into small cubes. Chop
the dried tomatoes. Finely chop basil and parsley. Gently
stir all ingredients and season with vinegar and oil from
the
dried tomatoes. Add salt if necessary. Serve chilled.
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