Poached Seafood Salad 

Poached Seafood Salad - a summertime favorite! This dish truly speaks of Italy. Every region of the country that is on the sea has some version of this seafood salad. It’s one of those recipes you can take in any direction you like. You can use whatever seafood is available-scungilli (sea conch), crabmeat, scallops, or any firm fish fillets. You can use lemon juice in place of part or all of the vinegar, and dress the salad up with capers, black olives, roasted peppers, or diced tomatoes, as you see fit. However you make it, it’s best prepared about half an hour before serving, to give the flavors a chance to develop. You can refrigerate the salad, but not for too long. And be sure to bring it to room temperature and check the seasonings before you serve it. When I am having family over, I know this will be a favorite, served in a large bowl on the table-everyone digs in. Tutti a Tavola a Mangiare! #LidiasRecipes #LidiasItaly #LidiasKitchen #LidiaBastianich #ItalianFood #FromLidiasTableToYours #LidiasSoundtrack
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