Scungilli Salad (Snail Salad)

Serving bowl filled with snail (scungilli) salad with celery, onion, parsley, and crushed red pepper.

4.47 from 13 votes

This classic Italian-American snail salad features tender scungilli tossed with celery, sweet onion, parsley, and a garlicky red wine vinaigrette. It's a light, make-ahead starter for Italian-style meals.

Prep Time20

Rest time30

Total Time50

Course: Salads

Cuisine: Italian

Servings: servings

Author: Lynne Webb

Ingredients

1 can sliced scungilli, 29-ounces (or about 1 lb frozen - see notes)
2 stalks celery sliced
3/4 cup sweet onion thinly sliced
2 tablespoons chopped flat leaf (Italian) parsley
Salt and freshly ground black pepper

For the vinaigrette:

1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1-1/2 tablespoons freshly squeezed lemon juice
3 cloves garlic minced
1/4 teaspoon crushed red pepper flakes (optional)

Instructions

Rinse the canned scungilli in a colander under cool running water to remove any packing liquid.
Let the scungilli drain for a few minutes, stirring occasionally. Trim any extra-large pieces to keep the slices uniform in size.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, and crushed red pepper.
In a large bowl, combine the scungilli, celery, onion, and parsley.
Pour the vinaigrette over the salad and toss to combine. Season to taste with salt and pepper.
Let the salad rest for 30 minutes (at room temp or chilled) to allow the flavors to develop. Before serving, use a slotted spoon to transfer it to a serving bowl.

Notes

How to Cook Frozen Scungilli

Defrost frozen scungilli in the refrigerator overnight. You’ll need about 1-1/4 pounds for 4 servings.

Place the scungilli in a saucepan and cover with water by 1-1/2 inches.
Bring to a boil, then reduce the heat and simmer for 35 to 45 minutes, until tender.
Drain and cool slightly. Remove the hard cartilage from the wide end and scrape away the digestive sac along the outer curve.
Rinse well, slice, and proceed with the recipe.

Make Ahead Instructions

The salad can be made up to 2 days ahead. Store tightly covered in the fridge and bring to room temperature about 30 minutes before serving for best flavor.

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