Endive and Radicchio Salad with Snails and Toasted Hazelnuts

Recipe from the Tasting Table Test Kitchen

To learn more, read "All Hail the Snail" in our National edition. See the other recipe in the story: Bucatini with Snails, Guanciale and Anchovies.

Recipe from the Tasting Table Test Kitchen

Endive And Radicchio Salad With Snails And Toasted Hazelnuts
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Bright and interesting, our Test Kitchen's endive and scargot salad is just the thing for to make an enthusiast out of anybody.
Prep Time
15
minutes
Cook Time
25
minutes
Servings
4
servings
Total time: 40 minutes
Ingredients
  • ⅓ cup raw, skinned hazelnuts
  • 3 tablespoons extra-virgin olive oil
  • ¼ cup finely diced shallot
  • 1 clove garlic, minced   
  • 1 (4.3-ounce) can wild Burgundy snails, drained   
  • 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
Directions
  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 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.
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