Scungilli Salad, made with contemporary lemon juice, celery, pink onion, garlic, and parsley, is an easy but scrumptious Italian dish that’s tremendous simple to make. Should you love seafood, don’t hesitate to present this one a strive. Critically, that is THE BEST scungilli salad recipe!
What Is Scungilli?
“Scungilli” from the Italian phrase “conchiglia,” is actually sea conch or whelk. Scungilli which are bought in america is often wild-caught channeled whelk or knobbed whelk which are harvested within the Northeast coastal waters of the Atlantic Ocean, together with New England and Lengthy Island. However it’s tough to search out contemporary.
This oceanic sea snail with a big spiraling shell is in style in Southern Italian and Italian-American delicacies. However conch can also be in style in locations just like the U.Okay and the Caribbean as nicely.
Scungilli is fantastic and used on this salad recipe with a lemon, olive oil dressing, and combined into different Italian seafood salads, however it additionally tastes scrumptious sautéed in pink fashion Italian sauces like marinara or a spicy “Fra Diavolo,” served over pasta.
Scungilli can also be excessive in protein, low fats, and low-carb. It’s additionally a great supply of nutritional vitamins like B12, folate, vitamin E, and minerals like potassium and iron.
About The Recipe: Scungilli Salad
Scungilli Salad is a standard dish often served in Southern Italian and Italian-American properties for the seafood-centric Christmas Eve vacation meal often called “Feast of the Seven Fishes” (Festa Dei Sette Pesci).
However cool and lemony, with contemporary elements like celery, pink onion, inexperienced olives, parsley, and olive oil, Scungilli Salad, additionally makes a seafood deal with that’s excellent for having fun with in the course of the heat summer time months. And seafood lovers who don’t give it an opportunity are lacking out on one thing scrumptious.
The factor about scungilli is that it’s arduous to search out contemporary. However fortunately right now, you’ll most certainly discover this edible mollusk cooked, sliced and ready-to-go within the can at well-stocked fish markets, Italian markets, or Worldwide grocery shops. And it’s what we’ll be utilizing for this recipe.
We’ve included hyperlinks down under the place you should buy it on-line.
What Does Scungilli Style Like?
Scungilli has an analogous texture to completely cooked calamari. Should you love shellfish, you’ll most certainly love scungilli as nicely. It’s tender and agency, with a gentle, barely briny, and candy delicate taste. There’s no fishy style, so no want to fret about that.
Scungilli Salad Substances
Scungilli (canned): Precooked and sliced, canned scungilli is sort of scrumptious and makes cooking with it tremendous simple. It’s often present in the identical part because the canned seafood like clams in 6-ounce or 29-ounce cans. A 29-ounce could make about 4-6 servings of this salad.
Some grocery shops, well-stocked fish, and Italian or Worldwide markets carry it. Discover it in the identical part as different canned seafood like clams.
To avoid wasting time procuring, listed below are locations you’ll be able to order scungilli on-line:
Celery: I favor to make use of the leafy stalks nearer to the middle of the pinnacle of celery.
The leaves add a contact of freshness, and the stalks are extra delicate. Use 1 massive or 3 smaller inside leafy stalks.
Pink onion: The candy and pungent taste of the pink onion works properly with the opposite elements. About ¼ of a small pink onion is all you’ll want.
Inexperienced Olives: Go for a inexperienced olive with a salty end. Sicilian-style inexperienced olives work splendidly, however I usually use the pimento-stuffed manzanilla-style olives as nicely.
Capers: Capers, add a scrumptious salty chew to this salad.
Parsley: With a herbaceous taste and a scrumptious complement to seafood of any variety, this salad calls for under the contemporary stuff.
Lemons: Recent lemon juice makes up the bottom for the dressing on this salad. Have additional available in case your lemons aren’t that juicy. 2-3 often does the trick.
Additional Virgin Olive Oil: Use the very best quality potential.
Garlic: The garlic is fantastic with the contemporary lemon and parsley on this dish. Go along with 2 cloves, finely minced to begin. You may all the time add extra in case you like.
Crushed Pink Pepper: Provides a contact of warmth, however you’ll be able to skip it in case you don’t just like the spicy stuff.
Pepper + Salt
How To Make The Finest Scungilli 
Salad
1 Prep: Rinse all of your veggies (celery + onion + parsley).
2 Rinse & Drain: Drain all of the liquid from the canned scungilli utilizing a colander or strainer. Then rinse with cool water. Drain once more and put aside.
3 Slice: For this salad, I favor slicing my celery and onion skinny. It makes for a extra delicate chew. In case your olives are massive slice them in half.
4 Toss Substances Collectively: Add all of the elements to a mixing bowl, combine, after which style for seasoning. I often add a contact of extra lemon or salt. Hold chilling within the fridge for as much as 1 hour or in a single day.
5 Serve: Serve plated alone or over on a lightweight mattress of greens. The peppery chew of arugula pairs superbly, however combined greens work nicely too.
How Lengthy Does Scungilli Salad Final?
It’s greatest to get pleasure from your scungilli salad inside 3 days for optimum freshness.
We find it irresistible a lot that, truthfully, leftovers by no means final lengthy sufficient to sit down round within the fridge.
Scungilli Salad Ideas
Make It Forward of Time: You can also make this salad a day prematurely which might permit it to marinate within the lemon juice. Retailer it within the fridge till able to serve.
Add Some Zest: For additional lemon taste, use the zest from one lemon and add it to the salad.
Get The Recipe!
The Finest Scungilli Salad Recipe
This contemporary and lemony salad is historically served for the Italian Christmas Eve celebration ‘Feast of the Seven Fishes,’ however it makes a beautiful summer time salad too. Serve with antipasto, baked clams and a glass of pinot grigio for the proper mild dinner. (Low-Carb, Excessive-Protein, Keto-Pleasant, Gluten-Free)
Substances
- 1 – 29 ounce can Scungilli, rinsed and drained
- 3 inside celery stalks, sliced with leaves (or use 2 massive)
- 1/4 cup pink onion, thinly sliced
- 1/4 contemporary parsley, chopped
- 1/3 cup inexperienced olives
- 2-3 lemons, juice of
- 1-2 cloves garlic, minced
- 2 tbsp capers
- 1/2 tsp pepper
- 1/4 tsp salt
- 2 TBS additional virgin olive oil
DIRECTIONS
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Add all of the salad elements (besides the olive oil) right into a medium mixing bowl and toss collectively.
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Add olive oil after which toss collectively as soon as once more till mixed.
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Style and add extra lemon juice, salt or pepper if wanted.
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Serve and revel in!
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