Canut brain

Ingredients Canut brain

Number of persons

500 g of faisselle

garlic clove (according to your taste)

4 shallots

finely chopped flat leaf parsley

1 bunch of chives

Spring onion or half a bunch of scallion

10 cl of heavy cream

10 cl of olive oil

1 tablespoon of wine vinegar

Pepper mill

Salt

Preparation Canut brain

Total Time : 10 min

Preparation: 10 min

Wash the herbs, pat them dry.

Chop the parsley and chives very finely. Finely chop the shallots and, if you have any, the spring onions and / or the scallions. Book.

In a salad bowl, pour the faisselle (drained but not too much) and the crème fraîche. Mix vigorously.

Add the oil, vinegar and crushed garlic (if possible with a garlic press!). Salt. Pepper generously. Add the herbs and shallots.

Leave in the refrigerator for at least 2 to 3 hours.

Serve chilled, with very good bread!