A quick and easy version of the classic bread salad panzanella, with the addition of fresh escargot!
1/4 lb Shelled Peconic Escargot
1 medium cucumber | seeded & medium dice cut
1 pint cherry tomato | cut in half
6 small radish | clean and shave thin
1 cup basil tips | pick leaves
1 cup frisee | trim & clean
1 cup stale baguette | medium dice cut
1/2 cup basil pesto | any garlicy recipe will do
lemon | for finishing
sea salt and fresh pepper | to taste
extra virgin olive oil | for finishing
1. Mise en place (MEEZ ahn plahs) is a French term for having all your ingredients measured, cut, peeled, sliced, etc. before you start cooking. You will need a medium size pan and a medium size mixing bowl.
2. Start with a hot sauté pan and enough olive oil to coat the bottom of the pans surface.
once oil begins to ripple, carefully add snail and sear for 20 seconds (be sure that your pan is hot). Once snails release from the pan add bread and half of the basil pesto. Remove pan from the heat and coat snails and bread well with the pans liquid.
3. Transfer pesto dressed bread/snail mixture to the mixing bowl. add the tomato, cucumber, frisee, and half basil leaf to the same bowl. With a light hand gently dress salad, coat well, add salt and pepper to taste.
4. Arrange four plates/bowls with salad evenly distributed. Finish each dish with shaved radish, remaining basil tips, lemon juice and some nice extra virgin olive oil.
Scott Bollman - Bruce and Son - Greenport, NY