Rhode Island Snail Salad Recipes

BEST SCUNGILLI SALAD

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!

SNAIL SALAD

Steps:

• Place the scungilli in a stockpot and cover completely with cold water. Bring to a boil over high heat and reduce to a steady simmer.
• Cook the scungilli until it can be fairly easily pierced with a knife, about 45 minutes to an hour.
• Drain and allow to cool enough to handle. If necessary, clean as described in the recipe notes below.
• Slice the cooled, cleaned scungilli as thinly as possible and place in a medium bowl.
• Add the celery and onion.
• Combine the remaining ingredients in a separate bowl, add to scungilli, celery and onion mixture and toss to coat well.
• Taste and adjust the salt and pepper, if necessary.
• Either serve at room temperature or chill a minimum of one hour before serving.
• This recipe can be made a day in advance.

CHAMPLIN'S SNAIL SALAD

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.

CHAMPLIN'S SNAIL SALAD

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.