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2
Medium
Published 2009
Delicious snails! It’s nice to see them appearing on menus here and there. However slowly.
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