I love Italian Seafood Salad but don’t always want to buy the countless crustaceans that I need to create this awesome dish. Sometimes I’ll pop into to my favorite Italian restaurant a enjoy an appetizer version, but sometimes I just don’t have the energy to primp, make-up, dress and drive the 4 miles (on lazy days) to snarf squid and snails. On those days I turn to my pantry and pray I have a big can of Conch.
Quick Scungilli Salad
1 large can of sliced scungilli
1-2 cups of celery, chopped
1/4 cup Italian parsley, chopped
1 c sliced black olives
3 garlic cloves, minced
a dash of red crushed pepper
6 tbsp extra virgin olive oil
4 tbsp fresh lemon juice
salt & pepper to taste
Mix big can sliced scungilli with 2 c celery (I put less), 1/4 c chopped Ital parsley, 1 c sliced black olives, 3 minced garlic cloves, a dash of hot red crushed pepper. Whisk 6 tbsp x virgin olive oil with 4 tbsp lemon juice. Season with salt & pepper. Mix with seafood and chill 30 mins. Serve on a chilled plate or slightly a room temperature.
I hope you enjoy it. It’s great for a summer lunch or an appetizer to compliment an elegant evening dinner.
© 2010 J. H-M and CultureChoc2010.
