Why You’ll Love this Scungilli Salad Recipe
You’ll absolutely love this Scungilli Salad recipe for its perfect blend of fresh flavors and satisfying textures.
The combination of tender scungilli, crunchy celery, and briny olives creates a delightful experience for your taste buds. Every bite bursts with vibrant herbs like parsley and cilantro, adding an aromatic freshness that’s simply irresistible.
Plus, the zesty lemon dressing ties everything together beautifully, giving a bright finish to the dish. Whether you’re serving it at a gathering or enjoying it as a light meal, this salad is sure to impress.
Trust me, once you try it, you’ll crave it again and again!
Ingredients of Scungilli Salad
When it comes to whipping up a revitalizing Scungilli Salad, having the right ingredients is key to achieving that burst of flavor. The ingredients come together to create a delicious medley that will make your taste buds dance.
Whether you’re a seafood lover or just looking to try something new, this salad is a delightful option that’s easy to make and fun to enjoy. So, gather your supplies, roll up your sleeves, and let’s get cooking!
Here’s what you’ll need for your Scungilli Salad:
- 1 (29-ounce) can of scungilli
- 1 cup of celery, sliced thin
- 1 1/2 tablespoons of Italian parsley, chopped
- 1 1/2 tablespoons of cilantro, chopped
- 2 1/4 ounces of California black olives, pitted and sliced
- 2-3 garlic cloves, sliced very thin (or grated, if you prefer)
- 5 tablespoons of extra virgin olive oil
- Zest from 1/2 lemon
- 2 tablespoons of fresh lemon juice
- 1/8 teaspoon of celery seed
- 1-2 teaspoons of sea salt
- Fresh ground pepper, to taste
- Fresh ground red pepper flakes, to taste (optional)
- Shrimp (optional, for those who want a little extra protein)
- Lettuce (for serving)
Now, let’s talk about a few considerations with these ingredients. First off, if you’re not a fan of scungilli (or if you can’t find it), you can always substitute it with another seafood option like calamari or shrimp.
Just make sure whatever you choose complements the other flavors. And speaking of shrimp, if you’re adding it, make sure to cook it properly so it’s tender and tasty.
As for the herbs, don’t be shy; they really amp up the vibrancy of the salad. And remember, if you like a little kick, toss in some extra red pepper flakes.
Just be careful not to overdo it—unless you enjoy setting your mouth on fire. It’s all about finding that balance. Enjoy your culinary adventure!
How to Make Scungilli Salad
Alright, let’s plunge into the delightful world of Scungilli Salad. First things first, you’ll want to grab that 29-ounce can of scungilli, which is basically the star of our show. After draining it, give it a good rinse under cold water. This step is super important because it helps wash away any briny taste that mightn’t be so pleasant. If those scungilli pieces are on the larger side, don’t be shy—slice them into bite-sized pieces. We’re going for easy-to-eat morsels here, not a seafood wrestling match.
Next up, let’s bring together our supporting cast. In a large mixing bowl, toss in that 1 cup of thinly sliced celery, the 2-3 garlic cloves (sliced paper-thin or grated, depending on how much you love garlic), and 2 1/4 ounces of California black olives that you’ve pitted and sliced.
Season this medley with 1-2 teaspoons of sea salt and a sprinkle of fresh ground pepper and red pepper flakes, if you’re feeling adventurous. Now, don’t just stand there—give everything a good mix to combine those flavors.
Meanwhile, in a separate bowl, whisk together the 5 tablespoons of extra virgin olive oil, the zest from half a lemon, and 2 tablespoons of fresh lemon juice. This dressing is going to add the zing we need, so don’t skimp on it!
Once that’s all mixed, pour the dressing over the scungilli mixture and gently fold it all together. If you’re feeling like you need a little extra oomph, toss in some cooked shrimp at this point. Who doesn’t love shrimp?
Let everything marinate in the fridge for at least 30 minutes. Trust me, this is where the magic happens as the flavors meld together beautifully.
When you’re ready to serve, lay down a bed of lettuce on a plate, scoop that vibrant salad on top, and voila! You’ve just created a rejuvenating dish that’s bound to impress. Just make sure to have a fork handy because you’ll want to plunge right away.
Scungilli Salad Substitutions & Variations
After enjoying that invigorating Scungilli Salad, it’s fun to think about how you can mix things up.
For a twist, try using shrimp or crab instead of scungilli, giving it a delightful change in flavor. If you’re not a fan of olives, capers work beautifully as a substitute. You can also toss in diced bell peppers or cucumbers for extra crunch.
Experiment with herbs; basil or dill can add a fresh touch. For a lighter version, swap the olive oil for a tangy vinaigrette.
What to Serve with Scungilli Salad
If you’re looking to elevate your Scungilli Salad experience, pairing it with the right sides can make all the difference.
I love serving it alongside crusty Italian bread to soak up the delicious dressing. A light, tangy coleslaw complements the salad’s flavors perfectly, adding a nice crunch.
You can also consider grilled vegetables, like zucchini and bell peppers, which enhance the seafood theme. For a revitalizing touch, a citrusy fruit salad balances the savory notes beautifully.
Finally, a chilled white wine, like Pinot Grigio, rounds out the meal, making every bite a delight. Enjoy your culinary journey!
Additional Tips & Notes
While preparing your Scungilli Salad, keep a few extra tips in mind to enhance both flavor and presentation.
First, try adding a touch of capers for a salty kick that complements the scungilli beautifully. If you want a bit of crunch, consider incorporating diced bell peppers.
For freshness, I love using arugula instead of lettuce—it adds a peppery note. Remember to let your salad marinate longer for deeper flavors.
Finally, serving it in a chilled bowl can make a lovely impression. Enjoy the vibrant colors and tastes that make this salad a standout dish at any gathering!