Best 4 Baccala Salad Recipes
Baccalà salad is a classic Italian dish made with salt cod, potatoes, celery, red onion, and parsley. It is a refreshing and flavorful salad that is perfect for a summer meal. There are many different recipes for baccalà salad, but they all share a few key ingredients. The salt cod is typically soaked in water for several hours or overnight to remove some of the saltiness. It is then cooked in boiling water until tender and flaked. The potatoes are boiled or roasted until tender and then added to the salad. The celery and red onion are diced and added to the salad, along with the parsley. A simple dressing made with olive oil, vinegar, and salt and pepper is then added to the salad. Baccalà salad can be served as a main course or a side dish. It is a delicious and healthy way to enjoy salt cod.
This article includes three different recipes for baccalà salad. The first recipe is a traditional Italian recipe that uses simple ingredients and a basic dressing. The second recipe is a more modern take on the dish that uses roasted potatoes and a creamy dressing. The third recipe is a vegetarian version of the salad that uses chickpeas instead of salt cod. All three recipes are easy to follow and make a delicious and refreshing salad.
BACCALA SALAD
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
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 8
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.
ROSé'S BACCALà SALAD
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.
MOMS - BACCALA SALAD (INSALATA DI BACCALA)
My mom makes this at Christmas time. I'm not a big fan of it but everyone else in the family loves it. It's a simple dish. *BUY the dried salted cod at least 24 hours before needed, you would need to rinse it many times, place in bowl cover with cold water and keep changing the water every 6 hours.
Provided by plove53
Categories European
Time P1DT15m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Boil the *rinsed cod for around 15 minutes.
- Let the cod cool.
- In a large bowl flake the cod.
- Mix in the chopped Parsley.
- Add the extra Virgin Olive Oil and Lemon Juice - mix.
- Add the Black Olives, Spanish Olives, and pepper flakes - mix.
- Add salt if needed and enjoy.
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
Tips and Conclusion for Making a Delicious Baccala Salad
- Use high-quality ingredients: Start with the best baccalà you can find. Look for baccalà that has been properly dried and salted, with a firm texture and a mild, slightly salty flavor. Fresh vegetables and herbs will also make a big difference in the taste of your salad.
- Soak the baccalà properly: Before cooking the baccalà, it is important to soak it in water for at least 24 hours. This will help to remove the excess salt and rehydrate the fish. Be sure to change the water several times during the soaking process.
- Cook the baccalà gently: Baccalà is a delicate fish, so it is important to cook it gently. Simmer it in water or broth until it is just cooked through. Do not overcook the baccalà, or it will become tough and dry.
- Add plenty of vegetables: Baccalà salad is a great way to get your daily dose of vegetables. Add a variety of fresh vegetables to your salad, such as tomatoes, cucumbers, onions, and peppers. You can also add some leafy greens, such as arugula or spinach.
- Use a light dressing: A light dressing will help to enhance the flavor of the baccalà and vegetables without overpowering them. A simple vinaigrette or lemon-based dressing is a good option.
- Serve the salad immediately: Baccalà salad is best served immediately after it is made. The flavors of the salad will meld together over time, but the salad will be at its best when it is fresh.
Conclusion:
Baccalà salad is a healthy, flavorful dish that is perfect for any occasion. It is a great way to use up leftover baccalà, and it is also a good source of protein and vegetables. With a little planning and effort, you can easily make a delicious baccalà salad that your family and friends will love.
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