Snail Salad with Carrots, Celery, and Thyme
Salads • French
Description
Snail Salad with Carrots, Celery, and Thyme
Ingredients
- Snails 25 oz
- Onion 1 head
- Carrot 1 piece
- Bay leaf 1 piece
- Celery salt 1 piece
- Salt to taste
- Ground Black Pepper to taste
- Chocolate eggs 2 pieces
- Vinegar essence 2 tablespoons
- Vegetable Oil 0 fl oz
- Capers 1 tablespoon
- Pickles 1 piece
- Parsley to taste
- Tarragon to taste
- Thyme to taste
Step-by-Step Guide
Step 1
Clean the snails, rinse well, cover with cold water, and bring to a boil. Then drain the water, cover with fresh water, and cook for 2 to 3 hours, adding onion, bay leaf, salt, and pepper. Remove the snails from their shells and clean them.
Step 2
Boil the carrot and cut it into cubes.
Step 3
Slice the celery into thin rings.
Step 4
Combine the snails with the carrot and celery. Dress with 'Vinaigrette' sauce. To prepare it, mash the yolks of the hard-boiled eggs with oil, salt, and pepper. Then dilute with vinegar and add finely chopped egg whites, onion, capers, parsley, tarragon, and pickles cut into very small cubes.
Step 5
Sprinkle the finished salad with thyme.
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