Snail salad with carrots, celery and thyme
4 servings
180 minutes
Snail salad with carrots, celery, and thyme is an exquisite dish of French cuisine that showcases the skill of combining delicate ingredients. Snails, popular in French gastronomy, have a tender texture and a light nutty flavor that pairs beautifully with the sweetness of carrots and the freshness of celery. A vinaigrette dressing with capers, tarragon, and pickles adds zest and depth to the taste. Thyme completes the composition with a refined aromatic note. This salad is suitable for both a romantic dinner and a gourmet reception, surprising guests with its originality. Served chilled to allow the flavor nuances to fully unfold. The French consider snails a symbol of culinary sophistication; thus, this salad will be a worthy decoration for any table.
1
Clean the snails, wash them well, fill with cold water and bring to a boil. Then drain the water, fill with fresh water, and cook for 2 - 3 hours, adding onion, bay leaf, salt, and pepper. Remove the snails from their shells and clean them.
- Snails (escargot): 750 g
- Onion: 1 head
- Bay leaf: 1 piece
- Salt: to taste
- Ground black pepper: to taste
2
Boil the carrot and cut it into cubes.
- Carrot: 1 piece
3
Cut the celery into thin rings.
- Celery: 1 piece
4
Combine snails with carrots and celery. Dress with 'Vinaigrette' sauce. To prepare it, mash the yolks of hard-boiled eggs with oil, salt, and pepper. Then dilute with vinegar and add finely chopped egg whites, onion, capers, parsley, tarragon, and cucumbers cut into very small cubes.
- Snails (escargot): 750 g
- Carrot: 1 piece
- Celery: 1 piece
- Chicken egg: 2 pieces
- Vinegar: 2 tablespoons
- Vegetable oil: 50 ml
- Onion: 1 head
- Capers: 1 tablespoon
- Parsley: to taste
- Tarragon: to taste
- Marinated cucumbers: 1 piece
5
Sprinkle the ready salad with thyme.
- Thyme: to taste
