Pantry Scungilli Salad

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.


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