Caesar salad recipe with snails and gin and tonic
Ingredients (for 4 people): 1 romaine lettuce, 12 canned cooked snails, 300g Parmesan cheese, 2 garlic cloves, 50g anchovies, 2 hard-boiled eggs, 2 egg yolks, 1 tbsp mustard, 100g grapeseed oil, 2 tbsp lemon juice, 1 tbsp Worcestershire sauce, a few drops of Tabasco, 200g mustard seeds, 40cl gin, 33cl tonic water, 500g sugar, 500g white vinegar, 2 bunches of coriander, 2 bunches of parsley, 2 bunc
Recipe: In a blender, combine 200g of Parmesan cheese, the anchovies, hard-boiled eggs, mustard, lemon juice, Tabasco sauce, and Worcestershire sauce. Blend for 3 minutes. Gradually add the grapeseed oil while blending (or whisking), as if making mayonnaise.
Boil the mustard seeds in water, then drain them. Repeat this process a second and then a third time to remove the bitterness from the seeds. Store the seeds in an airtight container.
Prepare the pickling base by boiling the sugar, 500g of water, and the white vinegar. Pour this base over the mustard seeds and let them sit for 2 hours. Drain. Return the seeds to their container and pour over the gin and tonic. Let them sit overnight until the seeds have absorbed the gin and tonic.
Blend the coriander, parsley, chervil, 1 clove of garlic, 100g of grated parmesan and 250g of olive oil until you obtain a homogeneous persillade.
Place the snails in a saucepan, cover them with parsley and heat over very low heat.
Cut the romaine lettuce into 4 or 5 pieces, clean and spin dry. In a salad bowl, toss the lettuce with the Caesar dressing.
To serve: salad leaves, snails, gin and tonic mustard, wild fennel leaves and a turn of the pepper mill.
