Mom's Christmas Baccala Salad

January 14, 2013

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


Salt Cod

  • 4-5 pounds piece of salt cod


  • 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


  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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