Chanterelle and Chestnut Salad

Preparation Time: 20 minutes
Cooking Time: 47 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

When you venture into the forest, gather chestnuts and chanterelles, as you can prepare an incredible salad with them.

Place the chestnuts in a large colander, rinse them quickly, then make a cross-shaped cut on the top of each chestnut. Cut only deep enough to pierce the outer hard shell. Place a pot with 1.5 liters of water on the stove, lightly salt it, and bring to a boil. Add the chestnuts and simmer for about 40 minutes over moderate heat. Once cooked, drain the chestnuts, peel them with a sharp knife, chop them, and transfer to a bowl.
Clean the chanterelles and rinse them quickly under running water in a colander. Drain and pat dry with a kitchen towel. Leave smaller ones whole and cut larger ones in half lengthwise. Place the mushrooms in a pot with salted water and cook for 5 minutes after the water boils. Drain the chanterelles and add them to the bowl with the chestnuts.
Season the salad to taste with salt, pepper, a bit of lemon juice, and oil, then mix well. Rinse fresh parsley under running water, shake it dry, and roughly chop the leaves. Sprinkle the parsley over the salad and serve.