Authentic Italian-Style Scungilli Salad with Lemon & Herbs

Craving the best scungilli salad? Try my fresh herb-glazed version with lemon and garlic. Perfect for weeknights or special occasions—delicious and simple to make!

Hey there! do you ever get that craving for something totally different but super delicious? i mean, like once you taste a scungilli salad , it kinda becomes your new addiction.

Honestly, i stumbled upon this dish a while ago, and now i swear it’s one of those secret gems everyone needs to try.

And yes, i know it sounds fancy with that italian name — but trust me, it’s worth every minute.

You know how we all love a good salad, especially ones that bring a little adventure? well, the original la scala chopped salad recipe actually got me hooked.

I’ve always been a fan of italian house salads or even the portillos chopped salad, but the famous salads from italy have this cool, fresh vibe that just hits different.

And the scala salad ? it’s kind of like that. it’s got the seaside charm and a burst of flavor that keeps you coming back for more.

So, what’s so special about scungilli salad ? for starters, it’s a seafood salad that features tender, chewy bits of conch, which have a really unique texture—kind of like squid, but sturdier.

I remember the first time i cooked it myself; the trick is to boil it just right so it’s tender but not mushy.

It’s kind of a project, but nothing too crazy. and don’t even worry about it being super complicated. it’s more about patiently simmering and tossing everything in a zesty, herb-filled dressing.

From a historical angle, scungilli (which is just a fancy italian word for conch) is a real seaside delicacy. it’s been a staple in italian-american food, especially in coastal cities like new york and new jersey, for ages.

These days, you’ll find variations all over the place, but what i love about the la scala chopped salad recipe is its simplicity and true flavor.

It’s a quick, satisfying dish perfect for summer parties or even an easy weeknight dinner.

It doesn’t take long—about an hour tops—and it’s cool enough to impress your friends while being pretty manageable. plus, it doesn’t break the bank.

You get a nice-sized portion that feeds about 4 to 6 people, which makes it awesome for gatherings or family dinners.

The best part? it’s relatively healthy too, packed with lean protein and fresh herbs.

And honestly, the benefits? well, aside from tasting like a mini trip to italy, this chopped salad recipe actually has some nutritional perks.

It’s rich in protein, thanks to the conch, and loaded with fresh herbs like parsley and basil, which add antioxidants and a burst of flavor.

Plus, the lemon and olive oil dressing makes it light, zingy, and perfect for those summer days when you want something fresh and flavorful.

You can totally dress it up on special occasions—think summer cookouts, beach house dinners, or even elegant brunches. it’s a bit fancy, but at the same time, super comforting.

And, unlike some salad recipes that get boring fast, this one’s got a little kick and bite to it—thanks to that briny conch paired with herby, citrusy goodness.

Honestly, it’s a step above your typical italian chop salad or la scala chopped salad recipe—more coastal, more fun.

So, ready to dive into the ingredients? i promise, once you taste that first bite, you’ll want to make it again and again.

First step? let’s gather everything you need for the famous salads —fresh or frozen scungilli, plenty of herbs, lemon, garlic, olive oil, and some simple pantry staples.

But hold tight! next, we’ll get into the cooking and prepping steps that make this scala salad so special.

Hey folks! today, i wanna share some insider tips on pulling together the ultimate scungilli salad — a dish that totally gets me reminiscing about my trips to italy and those sunny seaside cafes.

It’s not just any seafood salad; it’s packed with tender conch meat , zesty herbs, and that perfect citrus punch.

If you’ve ever tried the original la scala chopped salad recipe or the popular italian chop salad , then you know what i mean — fresh, flavorful, and totally addictive.

Before we jump into the recipe itself, let’s talk about the essential ingredients . because honestly, having the right stuff makes all the difference, especially when it comes to achieving that ‘restaurant-quality’ vibe at home.

Premium Core Components

First up, scungilli — which is just fancy italian for conch meat. you wanna go for fresh or frozen , but fresh is king if you can find it.

Look for conch that’s firm, shiny, and smells like the ocean — not fishy! if you buy it frozen, just make sure to thaw it slowly in the fridge.

You’ll need about 1 pound , give or take, and be ready to give it a good rinse under cold water.

It’s a bit chewy if overcooked, so steer clear of boiling it to death. i’ve learned that tender is better, and that’s about 30- 40 minutes of gentle simmering.

For seasoning , i keep it simple with bay leaves, garlic, black peppercorns, and sea salt . these bring out that authentic coastal flavor we crave in a scala salad or the more casual portillos chopped salad you might see at stadiums or diners.

Store your scungilli in an airtight container in the fridge — it usually keeps for a few days if kept chilled.

Next up, the signature seasoning blend — think olive oil, lemon juice, red wine vinegar, fresh herbs , and just a pinch of salt and pepper.

For me, the herbs are critical. parsley and basil are classics; they add that bright, fresh aroma that screams italian seaside.

And don’t forget garlic! minced fresh garlic elevates the whole salad.

Signature Seasoning Magic

Spices are the soul of your famous salads , especially when you’re aiming for that italian house salad vibe. i like to experiment with regional touches, like a scatter of oregano or a drizzle of balsamic vinegar if i want a twist.

You could also swap in some chopped capers for that briny punch.

If you’re feeling adventurous, try adding a splash of hot sauce or a pinch of red pepper flakes for some kick.

Remember, herbs and spices are at their peak when fresh, but dried herbs work in a pinch.

Smart Substitutions & Variations

Look, life happens — maybe scungilli isn’t available, or you’re just not a fan of shellfish. no worries! this salad is super versatile.

You can swap in calamari rings or cooked octopus for the same texture and flavor. for a dairy-free or pescatarian-friendly version, stick with just olive oil and lemon.

And if you’re short on time? marinate the sliced scungilli and herbs in your dressing for an hour or so — trust me , it makes a huge flavor difference.

Oh! and seasonal options like adding cherry tomatoes give a pop of color and freshness, especially in summer.

Must-Have Kitchen Tools

You won't need fancy gear — just a big pot for boiling (think of it as your seafood spa), a sharp parsing knife , and some mixing bowls .

I highly recommend a fine-mesh strainer for draining the scungilli, so it doesn’t get all waterlogged.

An important tip? When you're boiling the scungilli, keep the heat moderate. It’s tempting to cook it fast, but patience is key. The goal? tender, not rubbery.

Chopping up the cooked scungilli into bite-sized pieces, tossing it with your herbs, onion, and dressing — honestly, it’s pretty much a breeze once you get the hang of it.

I love to serve this scala salad chilled, garnished with extra herbs and lemon wedges on the side.

Now, this is only the start. up next, i’ll walk you through the exact steps, tips to get that wow factor, and ideas for serving it up.

But seriously, once you’ve got the ingredients and tools down, this dish practically makes itself. it’s a seafood lover’s dream and a sure way to impress at your next get-together.

Let’s dive into the detailed instructions so you can whip up your very own La Scala Chopped Salad Recipe in no time!

Hey there! so, you're thinking about tackling a professional-looking scungilli salad , huh? honestly, i’ve been there — one minute you’re googling famous salads and spotting those beautiful italian chop salads or the hearty la scala chopped salad recipe… and then you realize, wait, i wanna make my own original la scala chopped salad recipe but with a seafood twist.

That’s where this guide kicks in, and trust me, it’s a game-changer.

Let's start with the essentials — the prepping part. i swear, mise en place is your best friend here, no matter if you’re making a simple italian house salad or this fancy scala salad with scungilli.

Spend a few minutes gathering all your ingredients first. it’s kinda like laying out your paint colors before you start painting – saves so much stress later.

Rinse that conch meat thoroughly. if you bought it frozen, make sure to thaw it in the fridge overnight. that way it cooks evenly and stays tender.

Time management? oh, i learned this the hard way. cooking scungilli isn’t a quickie, but it’s worth the patience. bring a big pot of water to a gentle boil—say, around 212° f or just a good rolling boil.

Toss in some bay leaves, smashed garlic, black peppercorns, and a teaspoon of salt. then gently add the conch meat.

Reduce the heat to medium and let it simmer for about 30- 40 minutes . keep an eye because overcooking makes it rubbery, and nobody wants a chewy surprise.

Use a fork or a knife to check if it’s tender—should go in easily but still have a bit of a firm bite, like the perfect seafood bite.

Then, the next big step — cooling. don’t rush this part. drain the scungilli and let it cool just enough so you can handle it comfortably.

Once cooled, slice it into bite-sized pieces or strips. i recommend doing this on a clean cutting board, and honestly, it’s kind of soothing to see that sea-inspired goodness all set for the salad.

Now, onto the dressing. whisk together a few tablespoons of extra virgin olive oil, lemon juice, a splash of red wine vinegar, a minced garlic clove, salt, pepper, and fresh herbs like parsley and basil.

I like to whip this up in a small bowl—really, it’s the magic part because this simple combo brings out the bright, fresh flavors of the famous salads and makes the scala salad pop.

When you combine the ingredients, toss everything gently. i like to add a bit of diced red onion for that sharp bite and maybe cherry tomatoes if you want some color and freshness.

Chill the whole thing for about 30 minutes so those flavors get cozy. honestly, i’ve made this scungilli salad for friends and they’re always surprised how effortless yet impressive it looks.

It’s perfect for a summer get-together or a fancy appetizer that feels totally gourmet.

Some tips — don’t leave the scungilli in boiling water too long. it can get rubbery and ruin the whole experience.

Critical step: test it often around the 30-minute mark and pull it out once it’s tender but not overdone. i’ve messed up and overcooked seafood enough times to know that patience here pays off big time.

Want to make it ahead of time? totally! just keep it refrigerated for a few hours. the flavors deepen, and you’ll thank yourself when you’re not stressing last minute.

Also, if you can’t find scungilli, don’t stress — calamari rings or octopus work pretty well as stand-ins.

Alright, that’s the professional process in a nutshell. it’s really about respecting the seafood and keeping everything organized. once you’ve nailed the core steps, you’re pretty much there.

And from personal experience, nothing beats the satisfaction of biting into a perfectly cooked scungilli salad that’s packed with real italian coastal flair.

Next stop? Let’s dive into some Additional Information about serving, variations, and how to really make this dish shine!

Alright, let’s talk about one of my all-time favorites — the scungilli salad . honestly, it’s such a tasty little jewel from the italian-american kitchen, and i’ve made it a bunch of times.

Every single time, i get a little thrill thinking about the briny, chewy conch paired with bright lemon and fresh herbs.

It’s like a quick trip to seaside italy, without ever leaving your house.

So, for those of you trying to nail down the original la scala chopped salad recipe or even just looking for a famous salad that stands out, this one hits all the right marks.

It’s a perfect blend of simplicity, flavor, and that unique seafood chew that’s oh-so-satisfying.

Pro Tips & Secrets (Because we love to make life easier)

One quick tip i learned early on — do not overcook the scungilli. i found out the hard way, and let me tell you, rubbery conch is not fun.

Keep an eye on it and check for doneness around the 30-minute mark. you’re looking for a firm yet tender bite, not something that feels like shoe leather.

The key is patience, and also, don’t be afraid to test it a few times.

Another hack? chill the salad for at least 30 minutes after mixing. this helps all those flavors mingle and develop, making your salad way more flavorful.

Plus, serving it cold is just plain better for seafood. i even toss the serving bowl in the fridge beforehand, just to keep the entire dish extra refreshing.

When it comes to flavor, fresh herbs are your friends. parsley and basil make it pop in a way dried herbs just can’t match.

If you’re strapped, dried basil works but always try for fresh if you’ve got it.

Making It Pretty (Presentation Tips)

Who says seafood salad has to look boring? i like to serve my scala salad in a clear bowl or on a nice platter so the colors shine.

Garnish with a few sprigs of parsley and maybe a lemon wedge on the side—looks fancy, but really it just makes everyone wanna dig in.

Plating in small portions makes it more appealing, especially if you’re serving it as a starter. if you want to get fancy, sprinkle some chopped cherry tomatoes on top for a splash of red and a little extra freshness.

Remember, folks eat with their eyes first, so don’t be shy about bright colors and a dash of herbs to make it pop.

Prep & Store

Here’s the deal—this salad actually gets better the next day. the flavors settle, and it becomes even more moreish. make it ahead? no problem! cover tightly and keep it in the fridge for up to 2 days.

Just give it a quick stir before serving again.

And if you have leftovers — i guarantee there will be some — store in an airtight container. don’t freeze it though — seafood can get weird when thawed.

Reheat? nah. just serve chilled or at room temp, and it’s all good.

Creative Twists & Variations

Feeling a little adventurous? add chopped celery or a few slices of bell peppers for crunch. or, if you like it spicy, toss in some red chili flakes — it’s all about finding what makes your taste buds dance.

If you’re vegan or allergic to seafood, you can swap out the scungilli for calamari rings or even octopus. the texture is similar enough, and it still captures that seaside vibe.

For seasonal fun, toss in some chopped cherry tomatoes or fresh corn in summer, or really lean into hearty winter herbs in cooler months.

Nutritious & Good for You

Let’s not forget — this scungilli salad isn’t just tasty; it’s packed with protein and low in carbs. a 1-cup serving offers about 25 grams of protein, making it a perfect light meal or starter.

It’s rich in omega-3s, too, so it’s good for your heart. plus, using fresh herbs and lemon boosts your immunity and adds a dose of antioxidants.

Wrapping It Up

Honestly, once you taste this scungilli salad , you’ll see why it’s a staple in italian and italian-american kitchens. easy to prepare, totally customizable, and totally delicious — what’s not to love? think of it as a little vacation in every bite.

So, go ahead, give it a shot. make the la scala chopped salad recipe your own, or just enjoy the classic version.

Either way, your taste buds will thank you. happy cooking, friends!

Frequently Asked Questions

What's the best way to cook scungilli for this salad to keep it tender?

Slow simmer the scungilli in boiling water with aromatics like garlic, bay leaves, and peppercorns for about 30-40 minutes until it’s just tender. Avoid overcooking, as that can make it rubbery—check its tenderness with a sharp knife. Once done, let it cool slightly before slicing for the salad.

Can I prepare scungilli salad ahead of time? How long does it last?

Yes, it's perfect for making a few hours in advance. After mixing, refrigerate the salad for at least 30 minutes to let flavors meld. It generally keeps well for up to 1-2 days in the fridge, but for the best texture and flavor, consume within 24 hours.

Are there any good variations or substitute ingredients for scungilli in this salad?

If you can't find scungilli, cooked calamari rings or octopus can be good substitutes that offer a similar texture. For variations, try adding chopped celery, bell peppers, or cherry tomatoes for extra crunch and color. Using fresh herbs like parsley and basil really elevates the flavor.

Is scungilli salad a healthy choice, and how should I store leftovers?

Yes, it's a low-carb, high-protein seafood option rich in omega-3s and vitamins. Store leftovers in an airtight container in the fridge and consume within 1-2 days for safety and freshness. Remember to keep it chilled and give it a good stir before serving again.

What are some tips for serving and pairing scungilli salad?

Serve chilled in a nice bowl, garnished with extra herbs and lemon wedges for a bright presentation. It pairs beautifully with crusty Italian bread, crostini, or as part of an antipasto platter. Pair with a crisp white wine like Pinot Grigio or a dry Rosé for a perfect seaside vibe.

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