Conchiglie Salad

20260403, #BreakfastDiary 1681, 9°C/cloudy Conchiglie, meaning 'seashell,' seemed like it would pair well with whelk. It's usually served with cream sauce, but cooked this way and rinsed in cold water, it's also good eaten like a salad. Conchiglie holding a pea in its shell is just lovely. Let's not be fooled by the calorie count. 820kcal per serving, Conchiglie Salad.

2 cups conchiglie, 1 can whelk (300g), 3 shiitake mushrooms, 1/2 zucchini, 1 cup peas, vinaigrette dressing (3T olive oil, 1T white wine vinegar, 1t wholegrain mustard), a little parmesan cheese

1. Boil the conchiglie thoroughly in well-salted water. Rinse in cold water and drizzle with olive oil. 2. Blanch the whelk and boil the peas in boiling water. 3. Heat olive oil in a pan and sauté the thinly sliced shiitake mushrooms and zucchini with a good pinch of salt and pepper. 4. In a mixing bowl, combine the conchiglie from step 1, the whelk and peas from step 2, and the shiitake mushrooms and zucchini from step 3, pour in the vinaigrette dressing (3T olive oil, 1T white wine vinegar, 1t wholegrain mustard), and mix evenly. 5. Plate it and top with a little parmesan cheese.

Inspired by #나의로컬푸드샐러드