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Baccala Salad

Yields4 ServingsPrep Time30 minsCook Time20 minsTotal Time50 mins

A wonderful addition to your Festa dei Seitte Pesci table, or a hearty salad for any day of the week, this salad shouldn't only be for special occasions.

Baccala Salad

 2 salted cod (baccala) cut into 4 chunks, soaked in fresh water for a full day, refrigerated, changing water several times
 1 white wine
 juice of 1 lemon
 1 bay leaf
  cup plus 2 tbsp Colavita Extra Virgin Olive Oil, divided
 Colavita Aged White Wine Vinegar
 ½ cup roughly chopped parsley leaves
 ¼ cup Colavita Capers
 2 cloves garlic, finely chopped
 1 small head cauliflower, cut into small florets
 1 roasted red pepper, thinly sliced
 ¾ cup pitted kalamata olives, roughly chopped
 ½ cup chopped pepperoncini
 1 head escarole, cored, dark green leaves discarded, remaining leaves torn into pieces
 kosher salt
 freshly ground black pepper
Process:
1

In a medium saucepan add 2 quarts of water, white wine, lemon juice, bay leaf and the cod and bring to a gentle simmer and cook for about 15 minutes, until the cod easily flakes apart. Lift the cod out into a strainer set over a bowl and set aside.

2

In a large sauté pan heat 2 tablespoons of Colavita Extra Virgin Olive Oil over medium-high heat and add the cauliflower florets. Sprinkle with salt and pepper and sauté until the cauliflower is cooked through and slightly browned, about 8-10 minutes. Remove to a large bowl.

3

For the dressing, in a small bowl combine ⅓ cup olive oil, white wine vinegar, parsley, capers, garlic, a large pinch of salt and black pepper. Taste and adjust the seasoning if needed and set aside.

4

Using a fork, flake the cod and add it to the bowl with cauliflower and toss in the roasted red pepper, black olives and pepperoncini. Drizzle the dressing over the salad and gently toss taking care not to break up the fish too much.

To serve:
5

On a serving platter make a bed with the escarole and spoon the baccala salad overtop.

Nutrition Facts

Servings 4