Step 1

RINSE & DRAIN: Open the can of scungilli and pour all contents into a large strainer or colander. (Don’t use the juice from the can–discard it.) Then, rinse well under cold running water. Sometimes I will also let the scungilli soak in cold water for a couple minutes, then I rinse and repeat this. Shake the strainer or colander a couple times, then let it stand for a few minutes, allowing as much water to drain off as possible. Set the scungilli aside to continue to drain as you prepare the remaining ingredients.(Please see the section above in the blog post forStep-By-Step instructions with photos.)

Step 2

PREP: Prep and gather all ingredients according to the specifications above. If there are any large pieces of scungilli, slice them smaller for uniformity.

Step 3

MIX: Place the drained scungilli in a large mixing bowl, then add all of the remaining ingredients and gently mix until all ingredients are incorporated and coated with the olive oil and lemon juice dressing. Add salt and freshly ground black pepper to taste.

Step 4

REST & SERVE: Let the salad sit for about 30 minutes to allow the flavors to develop, give it a stir, then it’s ready to enjoy! Serve in any number of ways. Make it part of an antipasto platter, an entrée salad over a light bed of mixed greens or arugula, with a cup of soup or traditionally as part of the Christmas Eve Feast of the Seven Fishes meal. Buon Appetito!