"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Scungilli Salad Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Scungilli Salad, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim Olsen
Added: Tuesday, June 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can 28 oz. Lomonica Scungilli
1 1/2 cups celery, sliced 1/4" thick
2 cloves garlic, minced
1/2 cup Italian parsley, chopped
1 cup black olives, pitted and sliced
6 tbsp. extra virgin olive oil
4 tbsp. lemon juice (or more to taste)
salt and pepper to taste

Directions:
Directions:
Drain scungilli and rinse under cold water. Check for cartilage and trim clean. Slice the cleaned scungilli thinly. You want them bite size but not too small. Toss the sliced scungilli, celery, olives, garlic. Then add the olive oil, lemon juice and parsley. Adjust the salt and pepper to taste. Chill and serve. You can prepare and let marinate a day ahead. But don't add parsley until serving.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

4283W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!