Snail, Dandelion and Bacon Salad

Name: Snail, Dandelion and Bacon Salad
Yield: Serves 2
Ingredients: flaked sea salt and ground black pepper; 1 small garlic clove; 1 level tablespoon Dijon mustard; 2 teaspoons caster sugar; 1 tablespoon freshly squeezed lemon juice; a good splash of red wine vinegar; 100 g cooked snails, defrosted if frozen; 75 g smoked streaky bacon lardons; a small handful of flat leaf parsley; 2 tablespoons olive oil, plus a splash for the bacon; 50 g rustic white bread; a handful of mixed baby salad leaves; a handful of dandelion leaves; 4 tablespoons olive oil

Preparation info

Serves
2

Difficulty
Medium

Appears in

What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

About

Delicious snails! It’s nice to see them appearing on menus here and there. However slowly.

Ingredients

a handful of dandelion leaves
a handful of mixed baby salad leaves
50

Method

Wash the leaves and spin them until very dizzy but dry. Put them in a salad bowl. Preheat the grill to high.

To make the vinaigrette, beat the lemon juice with the sugar and Dijon mustard in a bowl. Peel and finely chop the garlic and throw it in with salt and a twist of black pepper. Beat in the oil with a fork until creamy, then put the vinaigrette to one side.

Tear the bread