The taste of snail meat really won me over! Do you remember when I prepared the stewed snails? Here, I'm discovering a thousand ways to cook this really unusual meat! Since summer is approaching, I thought of making a fresh salad with snails, also (but not only) suitable for those who follow a diet rich in proteins!
Video of the Recipe
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Identity Card of the Recipe
- 154 KCal Calories per serving
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Ingrediants
For the salad
- Frozen, cleaned and shelled product: 400 g of snails
- 30 g of almonds
- 120 g of egg white
- 100 g of dried yellow soybeans
- 150 g of carrots
For the dressing
- q.s. of salt
- 1 tablespoon of pink peppercorns
- A few stalks of chives
- 2 tablespoons of extra virgin olive oil
- Untreated lemon juice and zest
- 1 sprig of parsley
Materials Needed
- Casseroles of various sizes
- Bowls
- Skimmer
- Spoons
- Cooking pan
- Scoop
- Chopping board
- Ceramic knife
- Row lemons or grater
Preparation
Please note
To prepare this recipe we used frozen snails, already cleaned and naturally shelled.- First, soak the yellow soybeans overnight. Rinse them in cold water to remove any anti-nutritional elements (phytates) and boil them in water for an hour or more, until they are soft. Drain the soybeans and set aside.
- Meanwhile, thaw the snails and rinse them in cold water.
- Boil the snails in plenty of lightly salted water. We recommend cooking for about 3 hours: the longer they cook, the softer the snail meat will be.
- Remove the snails from the cooking water, using a slotted spoon.
- Peel the carrot and grate it finely.
- Prepare the egg whites "omelette". Beat the egg whites quickly and with a fork, adding a pinch of salt. Grease a pan with a drizzle of oil and scramble the egg whites, turning them often with a spatula.
- Toast the almonds in a pan, taking care not to burn them.
- Prepare the salad dressing. Finely chop a few stalks of chives and chop the parsley. Grate the zest of an organic lemon and set aside. In a bowl, prepare a sort of citronette sauce by emulsifying the oil with plenty of lemon juice. Season with salt, add the chopped chives, plenty of parsley, pink peppercorns and grated lemon zest.
- Mix the cooked snails with the soybeans, scrambled egg whites, grated carrots and flavor everything with the freshly prepared emulsion.
- Arrange the snail and soy salad on a serving dish, finish with the toasted almonds.
Alice's comment - PersonalCooker
Who knows if, with this "salad, I will have given an interesting idea to all the supporters of the high-protein diet! In fact, here we find many foods rich in proteins: snails, soy, almonds and egg whites! And what's more, it is low in fat and calories!" : better than this!!Nutritional values and Health Comment on the recipe
The Snail Protein Summer Salad is an apparently obsolete dish (with side dish), but definitely useful in the structuring of low-calorie diets characterized by a high protein intake / value. Energy is mainly supplied by lipids (good fatty acids) , followed by proteins and finally carbohydrates. Fibers are abundant and cholesterol is low.
The Snail Protein Summer Salad is suitable for nutrition against overweight and in the diet for metabolic diseases (it is advisable to moderate portions in case of digestive difficulties). The average portion corresponds to about 150-200g (230-310kcal).
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