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
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Ingredients
- Salt Cod
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4-5 pounds
piece of salt cod
- Dressing
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extra virgin olive oil
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fresh lemon
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cherry peppers
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pepperoncini peppers
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celery stalks with leaves, chopped
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capers
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Moroccan oil-cured black olives
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gaeta olives
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freshly ground black pepper
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flat leaf parsley, chopped
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anchovies
Directions
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Soak dry salt cod in cold water for 4 days in the refrigerator. Change the water two times a day.
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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.
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Rinse the cooked cod under cold water and break into bite size pieces.
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As you can see there are no measurements for the dressing. Use as little or as much of the ingredients based on you tastes.
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Garnish with anchovies and parsley.
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