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Cod Salad - (Insalata Di Baccala)

1 1/2 pounds baccala (salted cod) -- soaked in several changes of water for 48 hours
1 cauliflower head -- cut small florets
1/4 cup finely-chopped fresh parsley
1/4 cup finely-chopped fresh mint
1 small fresh hot chile -- seeded, and finely chopped
1 chicory head -- coarsely chopped
1 tablespoon white wine vinegar
1/4 cup extra-virgin olive oil
Salt -- to taste
Freshly-ground black pepper -- to taste

In a medium saucepan, bring 2 quarts of water to a simmer and add the baccala. Cook for 5 minutes, then drain, and set aside to cool.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Add the cauliflower and cook for 5 minutes, or until tender. Drain and allow to cool.

Place the cooled cauliflower in a large bowl. Flake the baccala with a fork and add to the cauliflower, along with the parsley, mint, chile, chicory, vinegar, olive oil and salt and pepper, to taste. Toss well to coat and serve.

This recipe yields 6 servings.

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