Scungilli Salad

Name: Scungilli Salad
Yield: makes 6 servings
Ingredients: 1 1/2 pounds frozen scungilli, or 18 to 20 pieces fresh in the shell; 3 bay leaves; 1 1/2 cups tender stalks of celery, sliced; 1 cup pitted and sliced green olives, preferably Cerignola; 3 cloves garlic, chopped; 1/2 teaspoon crushed hot red pepper; 6 tablespoons extra-virgin olive oil; 4 tablespoons red-wine Vinegar; 1/4 cup chopped fresh Italian parsley, not too fine; Fine sea salt

December 9, 2011

I like this and other seafood salads served at room temperature as soon as they are made, but most people like this dish chilled. If you are one of them, refrigerate it just long enough to chill it, a half-hour or so. Longer will dull the fresh flavors of the salad. Toss well and check the seasonings just before you serve it.

Recipe notes

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