Christmas

Mom's Christmas Baccala Salad

by:
January 14, 2013
Photo by James Ransom
Author Notes

Every Christmas Day I look forward to my Mom's Baccala Salad. It's delicious -- salty and spicy in all the right ways. It's also a nice light way to start the festive meal which is followed by spinach lasagne and a meat course. The dressing you can make your own by adding as little or as much of the things you enjoy. I happen to like extra hot peppers on mine! —jvcooks

  • Serves 8-10
Ingredients
  • Salt Cod
  • 4-5 pounds piece of salt cod
  • Dressing
  • extra virgin olive oil
  • fresh lemon
  • cherry peppers
  • pepperoncini peppers
  • celery stalks with leaves, chopped
  • capers
  • Moroccan oil-cured black olives
  • gaeta olives
  • freshly ground black pepper
  • flat leaf parsley, chopped
  • anchovies
In This Recipe
Directions
  1. Soak dry salt cod in cold water for 4 days in the refrigerator. Change the water two times a day.
  2. When the cod has soaked for 4 days, rinse and cut into large chunks. Place the chunks of cod into a pot and cover with cold water. Bring up to a boil, lower the heat and simmer until the cod starts to flake. Be careful not to over cook.
  3. Rinse the cooked cod under cold water and break into bite size pieces.
  4. As you can see there are no measurements for the dressing. Use as little or as much of the ingredients based on you tastes.
  5. Garnish with anchovies and parsley.

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  • Carol Agresta Siano
    Carol Agresta Siano
  • Lynette Martyn
    Lynette Martyn
Review
jvcooks

Recipe by: jvcooks

My true passion is anything that centers around food and cooking. I love to entertain and cook with family and friends. A juicy summer tomato sprinkled with sea salt is my idea of the perfect food and though I have tried it many times, I just can't get myself to like coconut. Braising is my cooking method of choice and I love salt! I prefer to cook then to bake, but regardless, I just love to be in the kitchen. I live in Manhattan with my husband and two children. For more about Jennifer Vogliano, check out the Behind Food52 Page.