"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Scungilli Salad Recipe

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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.

 

 

 

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