Japanese Salad

1 3/4 lbs. small new potatoes
1 quart whole mussels in shell (or 2 cups cleaned shelled mussels)
5 T. sweet white wine (such as Sauternes)
1 celery stalk
7 oz. Jerusalem artichokes
salt to taste
1 t. chopped truffle (optional)

Vinaigrette:
5 T. olive oil
2 T. white wine vinegar
1 T. chopped Italian parsley
1 T. chopped chives
1 T. chopped chervil
Salt and pepper

Cook whole potatoes for 20 minutes or until tender when pierced with a fork in boiling salted water. Cool potatoes then skin and cut into 1/4-inch slices.

Clean and debeard mussels. Place whole mussels in large skillet with celery stalk, and white wine. Bring to a boil and stir occasionally until they open, about 5 minutes. Discard mussels that do not open. Cool slightly and shell mussels. Strain and save the remaining liquid.

Prepare vinaigrette and set aside.

Scrub the Jerusalem artichokes well and boil in salted water 15 minutes. Drain and cool under cold water. Remove the skins.

In a large bowl, place the Jerusalem artichokes, potato slices, and mussels; mix gently. Serve the salad arranging potatoes on top; dress with vinaigrette. Chopped truffles can be added to salad which can be served warm or cold.

Source: Dining with Proust

Prepared by: Margo for the August 2001 meeting