Best Insalata Di Baccala Cod Salad Recipes

Moms - Baccala Salad (Insalata Di Baccala) image

Provided by plove53

Categories European

Time P1DT15m

Yield 8-12 serving(s)

Number Of Ingredients 8

4 lbs salted cod (dried)
3 cups chopped fresh parsley (Bunch of Parsley)
1 cup extra virgin olive oil
2 lemons (just the juice is needed)
10 ounces black olives, cut olives in half
4 ounces Spanish olives, cut olives in half (with pimento)
2 teaspoons hot red pepper flakes
salt, if needed

Steps:

Nutrition Facts : Calories 498.8, Fat 34.7, SaturatedFat 4.8, Cholesterol 97.5, Sodium 617.1, Carbohydrate 5.7, Fiber 2.8, Sugar 0.7, Protein 41.7

Baccala Salad image

Provided by Food Network

Categories appetizer

Time P3DT1h15m

Number Of Ingredients 9

2 pounds salt cod cut in 3-inch pieces
1 cup olive oil
4 cloves garlic
1/2 cup lemon juice
2 cups hot and sweet vinegar peppers
1 cup Gaeta olives
1/4 cup capers
2 tablespoons chopped parsley
Salt and pepper, to taste

Steps:

Soak cod for 2 to 3 days, refrigerated, changing water regularly. In large pot, bring 6 quarts of water to a boil, add cod and cook until fish breaks off easily. Strain and cool. After it cools, remove skin and bones, if there are any, and break into bite size pieces. In medium saute pan heat oil and saute garlic for 2 to 3 minutes. Cool.
In a bowl, add cod, pour oil and garlic over, add lemon juice, peppers, olives, capers, parsley and salt and pepper, to taste. Place in serving platter and serve at room temperature.

Insalata di Baccala: Cod Salad image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 pounds/907 g, hydrated cod, de-boned* (See Cook's Note)
1 carrot, halved
1 celery, halved
1 onion, quartered
1 1/4 cups/300 ml extra-virgin olive oil
1 cup kalamata olives
Small bunch fresh flat-leaf parsley, leaves picked and finely chopped
Salt

Steps:

Cut the hydrated cod into 2-inch by 2-inch pieces. In a large pot of cold water, add the carrot, celery, and onion. When the water begins to simmer, add the cod pieces and cook for about 5 minutes, or until the cod begins to flake. Once cooked, remove the skin and any odd bone you may find. Break up the cod and place in a salad bowl with the olives, parsley, olive oil, and salt, to taste. Mix well. Let the salad rest in the refrigerator or serve immediately.

Sicilian Salt Cod and Orange Salad image

Provided by Chef Kate

Categories Citrus

Time P2DT1h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 blood oranges
1 lemon (optional)
1/3 cup black olives, pitted, coarsely chopped
1 red onion, small, very thinly sliced
1 chili pepper, small, roasted, seeded and sliced (red or green)
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
8 ounces salt cod fish
1/4 teaspoon oregano, crumbled (Greek or Sicilian)
salad greens (such as escarole or frisee)

Steps:

Prepare the salt cod.
Soak the fish for at least 24 hours or preferably 48 hours, changing the water three to four times each day.
When the fish has softened and lost its intense saltiness, rinse and drain it.
Dry the fish as best you can with paper towels.
Pull the fish into shreds with your hands.
Prepare the salad.
Cut off each end of each of the oranges (and the lemon if you are using one).
Stand each orange on end and using a jig-saw motion slice away the skin and white pith.
Slice the flesh of the fruit into chunks.
Combine the chunks of fruit in a bowl with the olives, onion, chili, oil, vinegar, salt cod and oregano.
Toss to mix well.
Cover with plastic wrap and set aside, at room temperature, for at least an hour.
To serve, arrange greens (if you're using them) on a platter and mound the salad on top.