The potato, mushroom, chickpea, and speck salad is an easy, quick, and tasty dish. Based on boiled potatoes, then raw sliced champignon mushrooms, milder shallots compared to onion, pre-boiled chickpeas, celery for crunchiness, and speck that gives a smoky flavor to the dish. It can be served as an appetizer, main course, or rich side dish.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 1 Person
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 5 oz potatoes (peeled, raw)
- 3 oz champignon mushrooms
- 1.5 oz canned chickpeas (drained)
- 0.9 oz speck
- 0.7 oz celery
- 0.7 oz shallot
- to taste extra virgin olive oil
- to taste vinegar (or lemon juice)
- to taste fine salt
- to taste black pepper
Tools
- Kitchen Scale
- Small Pot
- Colander
- Bowl
- Cutting Board
- Knife
- Peeler
- Spoon
- Fork
Steps
To prepare the potato, mushroom, chickpea, and speck salad…
First, take the potatoes, peel them, and cut them into not too small cubes. Rinse them and place them in a small pot with cold water, then bring to a boil and cook for 15/20 minutes. Check the cooking by piercing them with a fork; they should not fall apart.
While the potatoes are cooking, drain the chickpeas, rinse them, and place them in a bowl. Wash the celery and cut it into not too thick slices, peel the shallot and slice it as well, and finally cut the speck into matchsticks. Add these last ingredients to the bowl with the chickpeas.
When the potatoes are cooked, drain them and add them to the bowl with the other ingredients. Season with extra virgin olive oil, vinegar or lemon juice, salt, and pepper. Mix everything and serve immediately or slightly cold from the fridge.
