Baccala Salad

Name: Baccala Salad
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 2 lb. salt cod; 2 cups roughly chopped jarred sweet pimiento peppers; 1 cup roughly chopped pitted kalamata olives; 1 cup roughly chopped parsley; 3 ⁄ 4 cup extra-virgin olive oil; 6 tbsp. capers, rinsed; 1 tsp. freshly ground black pepper; 1 ⁄ 2 tsp. crushed red chile flakes; 4 cloves garlic, finely chopped; 2 ribs celery, finely chopped; Juice of 2 lemons; Kosher salt, to taste; 1 medium head escarole, cored and leaves separated

Serves
serves 8

TODD COLEMAN

This refreshing salt cod salad is a staple Italian-American Christmas Eve dish. This recipe first appeared in our December 2011 issue along with the special feature Italian America.

Ingredients

2 lb. salt cod
2 cups roughly chopped jarred sweet pimiento peppers
1 cup roughly chopped pitted kalamata olives
1 cup roughly chopped parsley
³⁄₄ cup extra-virgin olive oil
6 tbsp. capers, rinsed
1 tsp. freshly ground black pepper
¹⁄₂ tsp. crushed red chile flakes
4 cloves garlic, finely chopped
2 ribs celery, finely chopped
Juice of 2 lemons
Kosher salt, to taste
1 medium head escarole, cored and leaves separated

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Instructions

Step 1

Place cod in a 2-qt. saucepan, and cover by 2″ with cold water; boil for 20 minutes. Drain, return cod to saucepan, and repeat process twice. Drain, and cut into 1″ chunks; transfer to a bowl and toss with peppers, olives, parsley, oil, capers, black pepper, chile flakes, garlic, celery, juice, and salt; chill for 2 hours. Arrange escarole on a serving platter; top with salt cod salad.