Baccalà Salad
Baccalà is on many Italian tables for Christmas Eve. It is made in several ways, in red sauce, fried and in salad form. This is my family’s version of Baccalà Salad!
Baccalà Salad
A delicious salad made from salted cod (Baccalà).
Ingredients
- 1 lb Baccalà (Salted Cod)
- 2 Medium Potatoes
- 2 cloves Garlic, finely minced
- 1/4 Cup Chopped Fresh Parsley, chopped reserve the stalks
- 1 1/2 Lemons
- 1/4 tsp Red Pepper Flakes
- 1/3 cup Extra Virgin Olive Oil
- Salt & Pepper to Taste
- Whole Peppercorns, 2 Bay Leaves, 3 lemon slices for poaching liquid
Instructions
- Soak the baccalà in cold water for 2 days, changing the water each day. Keep in the refrigerator while soaking.
- Cut the baccalà into small pieces about 2 inches thick.
- Peel the potatoes and cut into 1 inch pieces. Place in cold water until ready to use so they don't oxidize.
- Fill a pot with water, add a small palmful of peppercorns, 3 lemon slices and 2 bay leaves and parsley stalks along with 1-2 tbsps of salt.
- Add the potatoes first and let them boil for 5 mins, then add the baccalà and boil for another 5 -7 mins depending on the thickness of the fish.
- Into a small bowl make the dressing. Add 1/3 cup Extra Virgin Olive Oil, Parsley, garlic, juice of 1 lemon, red pepper flake, salt and pepper to taste. Whisk to combine.
- Remove the baccalà and potatoes from the water and add to a bowl. Pour the dressing over the baccalà and potatoes and gently toss as not to break up the fish too much. This can be made the night before and served cold. The more it sits the more flavorful it becomes!
