Snail Salad Recipes

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CHAMPLIN'S SNAIL SALAD

I can already guess that some of you read the title of this post and went "ewww, snails", but have your tried them? Have you eaten a really great snail salad? I'm not sure but snail salad may be a food truly indigenous to Rhode Island. I have never eaten it anywhere else, or seen anyone else but Rhode Islanders prepare it. It's...

Provided by star pooley

Categories     Other Salads

Time 10m

Number Of Ingredients 11



Champlin's Snail Salad image

Steps:

  • 1. In a large bowl, combine the conch, olive oil, Italian herbs, carrots, celery, red onion, bell pepper and garlic. Toss together and season with salt and pepper to taste. Refrigerate for several hours or overnight.
  • 2. Spoon the salad onto a bed of lettuce, garnish with lemon wedges, and serve.
  • 3. NOTE: Champlin's restaurant buys their conch in cans, already sliced, from Rome Seafood in Boston. Champlin's retail seafood market under the restaurant often sells whole cooked snails, which you should slice paper thin before using.

4 c thinly sliced cookedsnails (see note) or 4 cups conch (see note)
1/2 c olive oil
2 c mixed italian herb seasoning
1/4 c finely diced carrot
1/4 c finely chopped celery
1/4 c finely chopped red onion
1/4 c finely chopped red bell pepper
2 tsp minced garlic
salt & freshly ground black pepper
4 large boston lettuce leaves
lemon wedges

CHAMPLIN'S SNAIL SALAD

Champlin's is one of the many Rhode Island seafood restaurants that serve this salad. If made correctly, this is very good. I love it! My Dad makes a great snail salad!!

Provided by quotFoodThe Way To

Categories     Easy

Time P1DT10m

Yield 6-8 serving(s)

Number Of Ingredients 11



Champlin's Snail Salad image

Steps:

  • In a large bowl, combine the conch, olive oil, Italian herbs, carrots, celery, red onion, bell pepper and garlic. Toss together and season with salt and pepper to taste. Refrigerate for several hours or overnight.
  • Spoon the salad onto a bed of lettuce, garnish with lemon wedges, and serve.
  • NOTE: Champlin's restaurant buys their conch in cans, already sliced, from Rome Seafood in Boston. Champlin's retail seafood market under the restaurant often sells whole cooked snails, which you should slice paper thin before using.

Nutrition Facts : Calories 168.7, Fat 18.1, SaturatedFat 2.5, Sodium 7.9, Carbohydrate 2.1, Fiber 0.5, Sugar 0.9, Protein 0.4

4 cups thinly sliced cooked snails (see Note) or 4 cups conch (see Note)
1/2 cup olive oil
2 teaspoons mixed Italian herb seasoning
1/4 cup finely diced carrot
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
1/4 cup finely chopped red bell pepper
2 teaspoons minced garlic
salt & freshly ground black pepper
4 large boston lettuce leaves
lemon wedge

BEST SCUNGILLI SALAD

This is a Scungilli salad so easy to make. Scungilli has only 45 calories per serving so it's not only addictive it's awesome. Enjoy!

Provided by JerseyJoe

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11



Best Scungilli Salad image

Steps:

  • OK real easy. Rinse the canned scungilli well (I soak for a couple of seconds and then repeat one more time).
  • Take a medium mixing bowl. Add all the above ingredients; toss until mixed well.
  • Refrigerate for 30 minutes to let the flavors meld and enjoy!

Nutrition Facts : Calories 296.5, Fat 13.3, SaturatedFat 1.8, Cholesterol 73.7, Sodium 1327.5, Carbohydrate 16.4, Fiber 2.6, Sugar 1.5, Protein 28

16 ounces scungilli, sliced and cooked (can use canned)
2 stalks celery, chopped
1/2 cup red onion, chopped
2 tablespoons chopped Italian parsley (not curly!) or 2 tablespoons flat leaf parsley (not curly!)
8 ounces sliced and pitted black olives (drained)
2 tablespoons of your best olive oil
1 lemon, juice of, and strained
1 teaspoon sea salt
1/4 teaspoon ground black pepper
red pepper flakes (optional)
1 garlic clove, chopped finely

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