BACCALA SALAD
2910 min 6 Main Ingredient: Cod Cuisine: Italian
Preparing: 2880 minCooking: 30 minIngredients
1 1/2 lb choice-grade skinless boneless salt cod, rinsed well
1 1/2 qt water
3 celery ribs, thinly sliced crosswise
1 tablespoon minced garlic
1/4 cup small pimiento-stuffed green olives, chopped
1/4 cup Kalamata or other brine-cured black olives, pitted and chopped
1/3 cup chopped drained bottled roasted red peppers
1/2 cup fresh flat-leaf parsley leaves
1/2 cup small fresh basil leaves
3 tablespoons fresh lemon juice
1 teaspoon red-wine vinegar, or to taste
1/2 teaspoon sugar
3 tablespoons olive oil
Tips
Brands of cod differ in their degree of saltiness. A less salty variety may need only 1 day of soaking, while another could require up to 3. To test it, simply taste a small piece after 1 day; you want it to be pleasantly salty but not overwhelmingly so. Salad can be chilled up to 2 days.Nutrition Facts
per serving of Serves 6 (main course).Calories
443Total Fat
11.3gSalt
408mgProtein
78.3gTotal Carbohydrate
3.2gDietary Fiber
1.1gSugars
1.3gDirections
Step 1Put cod in a large bowl and cover with cold water by 2 inches.
Step 2Soak cod, chilled, changing water 3 times a day, up to 3 days.
Step 3Drain and chill until ready to use.
Step 4Drain cod and transfer to a 5- to 6-quart pot with 1 1/2 quarts water.
Step 5Bring just to a simmer and remove from heat.
Step 6***Cod will just flake; do not boil or it will become tough.
Step 7Gently transfer cod with a slotted spoon to a platter to cool slightly.
Step 8Shred cod and stir together with celery, garlic, olives, roasted peppers, parsley, and basil.
Step 9Stir together lemon juice, vinegar, sugar, and oil, then pour over salad, tossing to coat well.
Step 10Season with pepper and chill, covered, at least 1 1/2 hours for flavors to develop.
