Za'atar-Rubbed Snails with Romaine Lettuce and Yellow Squash
- Apple cider vinegar78 ml16 kcal
- Black pepper3 g8 kcal
- Cilantro1 bunch12 kcal
- Dried basil3 g7 kcal
- Romaine lettuce1 head51 kcal
- Rosemary2 sprig5 kcal
- Salt4 g0 kcal
- Snails219 g197 kcal
- Tofu92 g70 kcal
- Vegetable oil11 ml97 kcal
- Yellow squash2 piece76 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender snails paired with romaine lettuce and yellow squash and tofu, finished with rosemary and cilantro and a hit of black pepper and dried basil. 1. Pat the snails dry and season with salt, black pepper and dried basil. 2. Heat vegetable oil in a heavy pan and roast the snails until it develops a deep golden crust, about 23 minutes. 3. Add romaine lettuce and yellow squash to the pan and cook until just tender, stirring in rosemary and cilantro for fragrance. 4. Cook the tofu separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of apple cider vinegar before serving hot.