The Greatest Scungilli Salad Recipe

Scungilli Salad, made with contemporary lemon juice, celery, crimson onion, garlic, and parsley, is a straightforward but scrumptious Italian dish that’s tremendous simple to make. Should you love seafood, don’t hesitate to offer this one a attempt.

What Is Scungilli?

“Scungilli” from the Italian phrase “conchiglia,” is actually sea conch or whelk. Scungilli which can be bought in the USA is often wild-caught channeled whelk or knobbed whelk which can be harvested within the Northeast coastal waters of the Atlantic Ocean, together with New England and Lengthy Island. But it surely’s tough to search out contemporary.

This oceanic sea snail with a big spiraling shell is standard in Southern Italian and Italian-American delicacies. However conch can also be standard in locations just like the U.Okay and the Caribbean as nicely.

Scungilli is great and used on this salad recipe with a lemon, olive oil dressing, and combined into different Italian seafood salads, but it surely additionally tastes scrumptious sautéed in crimson model 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 an excellent 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 houses for the seafood-centric Christmas Eve vacation meal referred to as “Feast of the Seven Fishes” (Festa Dei Sette Pesci).

However cool and lemony, with contemporary elements like celery, crimson onion, inexperienced olives, parsley, and olive oil, Scungilli Salad, additionally makes a seafood deal with that’s good for having fun with in the course of the heat summer season 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 exhausting to search out contemporary. However fortunately right now, you’ll most probably 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 probably 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 Components

Scungilli (canned): Precooked and sliced, canned scungilli is kind 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 save lots of time buying, listed here are locations you’ll be able to order scungilli on-line:

Celery: I desire to make use of the leafy stalks nearer to the middle of the top 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 crimson onion works properly with the opposite elements. About ¼ of a small crimson 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 typically use the pimento-stuffed manzanilla-style olives as nicely.

Capers: Capers, add a scrumptious salty chunk to this salad.

Parsley: With a herbaceous taste and a scrumptious complement to seafood of any form, this salad calls for less than the contemporary stuff.

Lemons: Contemporary lemon juice makes up the bottom for the dressing on this salad. Have further readily available in case your lemons aren’t that juicy. 2-3 often does the trick.

Additional Virgin Olive Oil: Use the highest quality doable.

Garlic: The garlic is great with the contemporary lemon and parsley on this dish. Go along with 2 cloves, finely minced to start out. You possibly can all the time add extra for those who like.

Crushed Pink Pepper: Provides a contact of warmth, however you’ll be able to skip it for those who don’t just like the spicy stuff.

Pepper + Salt

How To Make The Greatest 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 desire slicing my celery and onion skinny. It makes for a extra delicate chunk. In case your olives are massive slice them in half.

4 Toss Components 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. Preserve chilling within the fridge for as much as 1 hour or in a single day.

5 Serve: Serve plated alone or over on a light-weight mattress of greens. The peppery chunk of arugula pairs superbly, however combined greens work nicely too.

How Lengthy Does Scungilli Salad Final?

It’s greatest to take pleasure in your scungilli salad inside 3 days for optimum freshness.
We adore it a lot that, truthfully, leftovers by no means final lengthy sufficient to sit down round within the fridge.

Scungilli Salad Suggestions

Make It Forward of Time: You may make this salad a day upfront which might permit it to marinate within the lemon juice. Retailer it within the fridge till able to serve.

Add Some Zest: For further lemon taste, use the zest from one lemon and add it to the salad.

Get The Recipe!

The Greatest Scungilli Salad Recipe

This contemporary and lemony salad is historically served for the Italian Christmas Eve celebration ‘Feast of the Seven Fishes,’ but it surely makes a beautiful summer season salad too. Serve with antipasto, baked clams and a glass of pinot grigio for the right gentle dinner. (Low-Carb, Excessive-Protein, Keto-Pleasant, Gluten-Free)