Salad of Shanghai

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  • Potato: 600 gr
  • Oyster: 200 gr
  • Olive oil: taste.
  • Vinegar: taste.
  • Salsa: taste.
  • Salt: taste.
  • Truffle in rings: to taste.
  • White wine: 1/2 cup


Bake the potatoes after they take the skin. Then cut into slices and, still in the hot season with good olive oil and vinegar, parsley, finely chopped, and white wine (which should be of the best). Oysters are boiled in water seasoned salt, and with a sprig of parsley. As soon as it is cooked, full well, mix with the potatoes, put into plates and decorate with truffles. Serve acopanhadas of white wine.

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