Scungilli Salad
From mamalou 15 years ago
- - to make
- Serves 4
I made this last Christmas as part of the feast of the seven fishes (Italian tradition). My niece hosted that holiday dinner and this was my first attempt at snail salad...her Italian in-laws loved it!
Ingredients
- 16 ounces scungilli, sliced and cooked (used frozen, you can use canned) shopping list
- 2 stalks celery, chopped shopping list
- 1/2 cup red onions, chopped shopping list
- 2 tablespoons chopped Italian parsley or flat leaf parsley (not curly!) shopping list
- 8 ounces sliced and pitted black olives (drained) shopping list
- 2 tablespoons of your best olive oil (or more) shopping list
- 1 lemon, juice of, and strained (or more) shopping list
- 1 teaspoon sea salt (used Kosher) shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- red pepper flakes to taste shopping list
- 1 garlic clove, chopped finely (I used more) shopping list
How to make it
- Take a medium mixing bowl. Add all the above ingredients; toss until mixed well.
- Refrigerate for 30 minutes (or more) to let the flavors meld and enjoy!
- Number Of Servings:4 servings
- Preparation Time: 20 min 20 min prep
People Who Like This Dish 4
- pierre15mary Nowhere, Us
- dbedrosian Smithfield, RI
- raelene1951 Brighton, CO
- uncoolmom Atlanta, GA
- mamalou Attleboro, MA
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The Rating
Reviewed by 1 people-
Where do you buy the scungille? I just love escargot so I might love this. Thanks for the post buddy:)
raelene1951
in Brighton loved it
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" It was excellent "