Best Rosés Baccalà 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 Phil Franco

Categories European

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs salt cod fish, cut in 3-inch pieces
1 cup olive oil
4 garlic cloves
1/2 cup lemon juice
2 cups fennel, sliced
1 cup gaeta olive
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, fennel, olives, capers, parsley and salt and pepper, to taste.
Place in serving platter and serve at room temperature.

Nutrition Facts : Calories 801.2, Fat 42.2, SaturatedFat 6, Cholesterol 230.2, Sodium 10994.8, Carbohydrate 5.9, Fiber 1.9, Sugar 0.6, Protein 96.1

Rosé's Baccalà Salad image

Provided by Rose Pascale

Yield Serves 6 (main course)

Number Of Ingredients 13

1 1/2 pound choice-grade skinless boneless salt cod, rinsed well
1 1/2 quart 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

Steps:

Put cod in a large bowl and cover with cold water by 2 inches. Soak cod, chilled, changing water 3 times a day, up to 3 days (see cooks' note, below). Drain and chill until ready to use.
Drain cod and transfer to a 5- to 6-quart pot with 1 1/2 quarts water. Bring just to a simmer and remove from heat. (Cod will just flake; do not boil or it will become tough.) Gently transfer cod with a slotted spoon to a platter to cool slightly.
Shred cod and stir together with celery, garlic, olives, roasted peppers, parsley, and basil.
Stir together lemon juice, vinegar, sugar, and oil, then pour over salad, tossing to coat well. Season with pepper and chill, covered, at least 1 1/2 hours for flavors to develop.