Snail salad is ubiquitous in the Ocean State. It is on Italian menus, seafood menus, and chicken dinner hall menus, a spotlight hors d’oeuvre at waterside picnic shacks as well as on linen tablecloths in fine dining rooms. Not a garden snail, the creature in question is a sea snail, what south Floridians might recognize as conch – a pretty mollusk in a spiral shell. It is boiled, its meat extracted and sliced thin, then mixed with olives, celery, onion and spice and sopped in a marinade that is bright and usually quite garlicky. Snail salad almost always is served as an hors d’oeuvre to be shared by all at the table, family-style.