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Scungilli Salad Recipe

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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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