BEST BACCALA SALAD

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Two of the Seven – Part Two: INSALATA DI BACCALA!

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Buon giorno!

Welcome to Part Two of the latest post: Two of the Seven: INSALATA DI BACCALA (Baccala Salad). We left off a few days ago discussing the cherished and renowned tradition of the Italian Christmas Eve: The Feast of the Seven Fishes. This feast brings Italian families to the table to celebrate together the culmination of the season of Advent which is known as Natale. So many fishes – only so much space at the table! This does not deter the seemingly endless courses, types, and preparations of seafood that grace the tables of Italians worldwide on this night.

As we discussed previously, Baccala or Salt Cod traditionally plays an important role at this feast. Presenting it in different ways at this meal is not uncommon. Zuppa di Baccala or Baccala Soup as shown in the step-by-step demonstration from my last post,Baccala-Two Of The Seven , is only one preparation. Another totally different preparation is Insalata di Baccala or Baccala Salad. This is a beautiful, vibrant, and very fresh tasting dish that can be made a day ahead and chilled. It makes a wonderful and unexpected antipasto or first course.

Just as we did in the recipe for the soup, once again, we will soak the Salt Cod for 24-48 hours, changing the water several times to “wash” the salt out and reconstitute and soften the fish. As I have done in the past, I will use my mother’s recipe and add a couple of my own ideas. One addition I have made is to roast the cauliflower, one of the recipe ingredients, instead of steaming or boiling it. I think it gives a richer flavor to the dish as a whole and also gives the cauliflower an almost nutty quality.

Andiamo!

INSALATA DI BACCALA

Serves about 6-8 as appetizer or antipasto

1 lb Salt Cod – soaked in cold water 24-48 hours, changing water several times

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Items for Poaching:

1 qt. water

1 c. white wine

Juice of a Lemon

2 Bay Leaves

Several Lemon slices

After Cod is reconstituted, bring the above ingredients for poaching to a boil in pan.

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Drop pieces of fish into the poaching liquid and reduce heat immediately.

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You do not want to boil the Cod but simmer gently for 5 minutes or more until fish is tender and will pull apart with a fork.

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Remove pieces of fish to a plate to cool.

When cool enough to handle, cut fish into 2 inch pieces. This is very easy as the fish tends to break at the touch. Remove any bones you find but usually the dried fish now comes pre-boned. Set aside in large bowl.

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Cauliflower:

4 c. cauliflower cut into small pieces

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Drizzle cauliflower with olive oil and sprinkle with salt and pepper

Roast at 400 degrees for about 10 minutes until just fork tender – not mushy or soft

When cool – add to cod in bowl.

Add the following ingredients to the bowl and toss gently to mix:

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3 Tbsp. Capers – rinsed

3/4 c. Peperoncini – chopped

1/2 c. chopped fresh parsley

3 cloves chopped fresh garlic

1 c. Black Olives

In another bowl mix the dressing ingredients and add to the large bowl of salad ingredients – toss:

1/2 c. Olive Oil

Juice of 1 Fresh Lemon

Kosher Salt and Freshly Ground Black Pepper to taste

At this point you can chill the dish ( a day before serving if you like). The salad keeps a few days in the refrigerator. Before serving, toss gently again and taste to see if seasoning needs refreshing. If you like, drizzle with a good Italian Extra Virgin Olive Oil.

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PARLA COME MANGI!

Also: See the RECIPE OF THE MONTH on LINDA’S ITALIAN TABLE!

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Food Photos By Tommy Hanks Photography

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Comments

  1. This looks very good!

  2. For a Christmas holiday look
    Add red & green vinegar pepper slices

  3. Gladys LaMastra says:

    I cook baccala exactly the same except I use 5 lbs of baccala, with a 2 or 3 cups of Kalamata pitted olives, huge green pitted olives, dried black olives and tiny black and green olives.8 cloves of garlic rough chopped.
    Capers, red pepper flakes to taste, 1 whole head of Italian parsley chopped and finally , thinly sliced lemons strewn around, lemon juice for the acid and the best green extra virgin olive oil I can buy.
    It is such a big hit, my family begs for it every year!!

  4. Gary Buehler says:

    If you never had this. You are not Italian. If you like Italian food especially at Christmas you have to have this.

  5. Very close to what my Dad made for our holidays as i was growing up, of course without the roasted cauliflower. Thank you for this recipe as I’ve been afoer this recipe for years and have not come close to it, now i can continue my Father’s tradition this holiday with all the other good Italian food i make for holidays. Again Thank You for recipe.

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  1. […] sewed the stuffed squid tubes and made the sauce for them along with 2 preparations of Baccala (Baccala Salad and Baccala Soup). They came together on some of the dishes such as the fried smelts and the […]