- snails - 1 kg;
- radish (or daikon) - 120-150 gr;
- onions - 2 pcs. medium size;
- greens (parsley, green onions) - in a small bunch;
- olive oil - 2 tablespoons;
- soy sauce - 30 ml;
- wine vinegar - 10 ml;
- salt, pepper - to taste.
The most famous snail dish is escargot (shellfish baked in a shell with a creamy sauce). However, in France and other European countries, such an unusual (for us) ingredient is used in different variations:
- added to soups and vegetable stews;
- prepare salads.
Today we will tell you how to make an original salad with snails. The most interesting thing is that the ingredients for it (except for the main one) can be found in the refrigerator of any housewife.
So let’s get started.
For a grape snail salad you will need:
- snails — 1 kg;
- radish (or daikon) — 120-150 gr;
- onions — 2 pcs. medium size;
- greens (parsley, green onions) — in a small bunch;
- olive oil — 2 tablespoons;
- soy sauce — 30 ml;
- wine vinegar — 10 ml;
- salt, pepper — to taste.
Let’s start with the snails. You are probably aware that they need to be cleaned from the inside (we skip this step when buying on a farm). To do this, we will keep the shellfish for three days without water and food in a container or saucepan with a lid ajar. Periodically (a couple of times a day) they need to be rinsed under running water.
Now let’s start preparing the fillet. We dip washed snails (only live ones!) into boiling water and cook for 30-40 minutes. Then we take out with a slotted spoon, cool and proceed to butchering. We take out the body from the shell with tweezers and use a sharp knife to separate the leg from the viscera (the thickest fleshy part).
Cut the onion into half rings and fry in hot olive oil for about five minutes. Then add snail meat to it, salt, pepper and fry for about 3 minutes more. We put the pan aside and prepare the salad.
Radishes can be cut into strips or thin slices. Add cooled fillet with onions to it. Chop the herbs and add to the salad as well. Now it’s time for the dressing: soy sauce and wine vinegar. Stir the dish and serve.
Traditionally, snail meat is combined with chilled dry white wine. We offer to emphasize the taste of the salad with this particular drink. Bon Appetit!