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Author Notes: This recipe, from chef Marc Forgione, is a twist on a classic Italian dip, tonnato—traditionally made with tuna, here made with salt cod, also known as bacalao. This dip is a great way to highlight the best vegetables that the farmers' market has to offer, whatever the season. In the spring, serve with asparagus and snap peas; in the summer, green beans and gem lettuces; in the fall, spicy radishes and carrots; in winter, bitter greens like radicchio and cauliflower are delicious. And don't forget crackers or toasted crusty bread for a little crunch. —Food52
Makes about 1 cup dip
For the salt cod:
- 2 pounds salt cod
- 1 bay leaf
- 2 sprigs tarragon
- 2 sprigs thyme
- Peel from 1 lemon
- Olive oil
- 1 onion, cut in half
- 1 rib celery, cut into 3 pieces
- Place the cod in a large container and completely cover with cold water. Soak for 3 days, changing the water three times a day.
- Preheat oven to 250°F.
- Make a sachet with the bay leaf, thyme, tarragon, and lemon peel.
- Remove skin and bones from the fish. Place the cleaned rehydrated cod in a non-reactive pot with the sachet, the onion, and the celery. Pour in olive oil until it covers the cod. Bring oil up to 120°F and then place in the oven for 45 minutes. Strain, discard everything except the fish.
For the tonnato sauce:
- 1/2 cup prepared salt cod
- 1 teaspoon garlic
- 1 tablespoon capers
- 1/2 cup mayonnaise
- 1 teaspoon lemon juice
- 1/4 teaspoon sherry vinegar
- 1/4 teaspoon Tabasco
- Black pepper
- Prepare an ice bath in a large bowl.
- Place cod, garlic, capers, mayonnaise, and lemon juice in a blender. Puree everything until smooth, then pour into a bowl over the ice bath to cool it down. Whisk until cold, then whisk in the sherry vinegar and the Tabasco.
- Transfer to a small chilled bowl. Drizzle with some extra virgin olive oil and a fresh crack of black pepper.
- This recipe is a Community Pick!