Endive and Radicchio Salad with Snails and Toasted Hazelnuts | Tasting Table
Prep Time:
15 minutes
Cook Time:
25 minutes
Servings:
4 servings
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.