Escargot with Garlic-Parsley Butter, Fried Pig’s Ear Salad with Blue Cheese Dressing

For a belated Bastille Day, I decided to try the pinnacle of French cuisine: Escargot. We have been watching the fifth season of “Mind of a Chef” with Ludo Lefebvre. In one episode he made escargot – and my wife and I were both salivating… For the vegetable, I make a salad with blue cheese dressing (Not Your Mama’s Coleslaw dressing minus the celery seeds) and top it with some fried pig’s ears. And of course, there was a fresh baguette to sop up all of the garlic-parsley butter.

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I didn’t have any French beer, so I went with a bottle of Flanders Fred – a collaboration between Belgium’s De Proefbrouwerij and Portland’s Hair of the Dog.

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