Bad salads suck. This is not a bad salad. This combo gets an earthy boost from the fresh escargot and some really nice nutty crunch via the toasted hazelnuts. A prefect counterbalance to the vinaigrette's acidity and bitter bite of the lettuces.
Serves 4
Ingredients
⅓ cup raw, skinned hazelnuts
3 tablespoons extra-virgin olive oil
¼ cup finely diced shallot
1 clove garlic, minced
1/4 lb Fresh Escargot - Shelled
½ cup dry white wine
1 tablespoon unsalted butter
1 teaspoon salt
1 teaspoon thyme, finely chopped
¼ teaspoon freshly ground black pepper
3 Belgian endives, sliced in half lengthwise, leaves separated
1 head radicchio, leaves separated
1½ tablespoons Champagne vinegar
3 tablespoon orange juice
½ teaspoon lemon zest
¼ cup chopped chives, cut into 1-inch slices
Instructions
1. Preheat the oven to 400°. Spread the hazelnuts on a baking sheet and toast in the oven until golden brown, about 8 to 10 minutes. Let cool; roughly chop hazelnuts and place in a small bowl.
2. In a large skillet over medium heat, heat 2 tablespoons of the olive oil. Add the shallots and cook until soft but not colored, about 3 minutes. Add garlic and fresh snails and cook for an additional minute. Add the wine and let reduce by half, about 3 minutes. Add butter and ½ teaspoon of the salt and cook until the butter has melted and the sauce has emulsified, about 2 minutes. Add thyme and black pepper to the pan and remove from heat. Stir in the hazelnuts. If the mixture seems dry, add a teaspoon of olive oil.
3. In a large bowl, toss the endive, radicchio, Champagne vinegar, orange juice, lemon zest and the remaining tablespoon of olive oil together. Season with the remaining ½ teaspoon salt.
4. Divide the snail and hazelnut mixture between 4 plates. Top with the dressed greens, dividing evenly, and garnish with chives.
Source: Tasting Table