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Cold Scungilli Salad




Source of Recipe


ROCCO’S ITALIAN-AMERICAN


Recipe Introduction


Serves 4


List of Ingredients




1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
Juice of 3 lemons
Pinch of salt
Pinch of freshly ground black pepper
1/4 pound calamari, in rings
1/4 pound shrimp, shelled, deveined, and chopped
1/4 pound scungilli, sliced thin (this I conch—often sold frozen; if so, buy 1/3 pound since it will thaw and decrease weight)
3 stalks celery, rinsed and chopped
2 plum tomatoes, chopped
4 cremini mushroom caps, chopped
1 red bell pepper, stem and seeds removed, chopped
1 cucumber, cored and chopped
1/2 bunch fresh Italian flat-leaf parsley, chopped
Large pinch of red pepper flakes


Recipe



Bring a big pot of water to a boil. Pour the olive oil and vinegar in a small bowl; squeeze the lemons over that bowl and add the salt and pepper. Mix together with a fork. That’s your dressing.

Combine all the other ingredients aside from the seafood in a plastic container, if you have one that’s large enough, or in a large Ziploc bag. Pour the dressing in and mix everything together.

Prepare an ice bath. Blanch all the seafood just until the shrimp gains its orange color. Quickly drain and put the fish into an ice bath for about 1 minute. Drain the cold water, shake off excess, and combine with the rest of the salad in the plastic container.

Refrigerate the container overnightRefrigerate the container overnight. Remove the container at least 1 hour before serving, so it will achieve room temperature.

The fish should have a tender consistency, not chewy, and it will pick up a lot of flavor from the other ingredients.