Champlins Snail Salad Recipes

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

Ingredients

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

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

Ingredients

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.

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