Snail Salad with Carrots, Celery, and Thyme

Salads | French cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Snail Salad with Carrots, Celery, and Thyme

Ingredients

Snails - 26.5 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 - 1 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.