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champlin's snail salad

(2 ratings)
Recipe by
star pooley
Bullhead City, AZ

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 on the menu of almost any Italian restaurant in R.I. This recipe is from a local seafood restaurant in R.I.

(2 ratings)
yield 6 -8
prep time 10 Min

Ingredients For champlin's snail salad

  • 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 lg
    boston lettuce leaves
  • lemon wedges

How To Make champlin's snail salad

  • 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.

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