Rhode Island Snail Salad
A cold, garlicky salad of tender periwinkle snails tossed with celery, olive oil, lemon, and red pepper flakes, a beloved Federal Hill deli case staple.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 150 kcal
Equipment
- •Small pot
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 8
- carbs
- 6
- protein
- 14
- calories
- 150
Instructions
- 1
If using live snails, boil them in salted water until tender. Let them cool, then pull the meat from the shells.
- 2
Rinse the cooked snail meat well to wash away any sand or grit.
- 3
Whisk the olive oil, lemon juice, garlic, red pepper flakes, and salt together in a bowl.
- 4
Add the snails, celery, and parsley to the bowl with the dressing.
- 5
Toss everything together well until it is evenly coated.
- 6
Cover the bowl and chill it in the refrigerator for at least 2 hours so the flavors blend.
- 7
Serve the salad cold with crusty bread.
Chef's tips
Rinse the cooked snails very well to wash away any sand or grit before you add the dressing.
Storage
Refrigerate up to 2 days in an airtight container; flavor deepens overnight.
Reheating
Not applicable, served cold.
Common mistakes to avoid
- •Boiling the snails too long, which makes the meat tough and rubbery.
- •Mixing the salad days in advance, which can dull the bright lemon flavor.
Serving suggestions
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