Champlins Snail Salad Recipes

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SNAIL SALAD



Snail Salad image

Scungilli Salad is a delicious appetizer to serve with an authentic Italian meal.

Provided by Lynne Webb

Categories     Appetizers

Time 1h15m

Number Of Ingredients 11

1/2 pound scungilli (without the shell - see recipe notes below)
2 stalks celery (peeled and thinly sliced)
1/2 medium onion (thinly sliced)
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1-1/2 tablespoons lemon juice
3 cloves garlic (finely chopped)
1/2 teaspoon crushed red pepper
1 teaspoon salt
Freshly ground black pepper
2 tablespoons parsley (finely chopped)

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.

Nutrition Facts : Calories 91 kcal, Carbohydrate 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 366 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving

GARDEN SHELL SALAD



Garden Shell Salad image

Fresh basil marries the flavors of this splendid salad from Kathy Glasgow. The Marysville, California reader lightly dresses the dish, making it ideal with almost any entree.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 11

8 ounces uncooked small pasta shells
2 cups frozen peas
1 cup thinly sliced celery
1/2 cup chopped sweet red pepper
1/4 cup chopped onion
2/3 cup fat-free mayonnaise
1 tablespoon white balsamic vinegar
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook pasta according to package directions, adding the peas during the last 2-3 minutes of cooking time. Drain and rinse in cold water. , In a large bowl, combine the pasta, peas, celery, red pepper and onion. In a small bowl, whisk the mayonnaise, vinegar, basil, mustard, salt and pepper. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 157 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 380mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

CHAMPLIN'S SNAIL SALAD



Champlin's Snail Salad image

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

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

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



Champlin's Snail Salad image

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

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

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

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