Recipe: Soybean Sprout Salad with Chanterelles

1 Sauté your chanterelles for 2 minutes in olive oil, then season with salt and pepper and transfer to a small bowl.

2 Prepare your olive oil infusion: heat your oil (0.4 cup (10 cl)), then add 1 crushed garlic clove with the germ removed, a pinch of thyme flowers, 3 crushed coriander seeds and a pinch of salt. Bring to a boil, remove from heat and cover. You will strain this « infusion » through a chinois just before the final preparation.

3 On one plate, prepare your crushed olives and your candied tomato strips and on another your soybean sprouts, well cleaned. Cover with plastic wrap and refrigerate.

4 Finishing: so your guests are having their apéritif, it's time for you to step in. Set your large skillet or wok on high heat, pour in your strained oil infusion, add your soybean sprouts, the olives, the tomatoes, the chanterelles, pour in your vinegar, season with salt and pepper. Mix everything well and remove from heat.

5 That's done, this preparation should take no more than 2 minutes maximum so that all the textures are preserved. Pour everything onto a plate. Sort out the chanterelles and mold the rest into small circles on your plates, pressing down well. Arrange your chanterelles on top and carefully remove your molds. Drizzle a few drops of your tomato sauce, or ketchup, around the plate with a small caper. The whole dish will be warm and will delight, I'm sure, your guests. You can also, when it's quite hot, serve it cold.