Best 3 Rosés Baccalà Salad Recipes
**Ross Baccal Salad: A Medley of Flavors and Textures**
Prepare to tantalize your taste buds with the Ross Baccal Salad, a delightful dish that seamlessly blends the essence of Mediterranean cuisine with a refreshing twist. This salad is a symphony of flavors and textures, featuring succulent smoked codfish, tender potatoes, crisp celery, sweet red onions, and a medley of aromatic herbs.
At its core, the salad boasts a delicate balance of briny and smoky notes from the baccalà, perfectly complemented by the earthy sweetness of the potatoes and the refreshing crunch of the celery and red onions. A harmonious blend of herbs, including parsley, mint, and oregano, infuses the salad with a symphony of aromas, while a tangy dressing of lemon juice, olive oil, and capers adds a vibrant finishing touch.
This versatile salad shines as a standalone dish or as a vibrant accompaniment to grilled meats, roasted vegetables, or a platter of antipasti. Its vibrant colors and enticing aromas make it a feast for the eyes and the palate, promising an unforgettable culinary experience.
**Additional Recipe Options:**
1. **Easy Bacalao Salad:** Discover a simplified version of the Ross Baccalà Salad, featuring a streamlined ingredient list and a focus on the essential flavors of baccalà, potatoes, and a tangy dressing.
2. **Ross Baccalà Salad with Roasted Peppers:** Elevate the classic Ross Baccalà Salad with the addition of roasted red peppers, adding a smoky sweetness and a vibrant pop of color to the dish.
3. **Ross Baccalà Salad with Arugula:** Introduce a layer of peppery freshness to the Ross Baccalà Salad by incorporating arugula leaves, creating a delightful contrast to the richness of the baccalà and potatoes.
4. **Ross Baccalà Salad with Tuna:** Enhance the protein content of the Ross Baccalà Salad by adding canned tuna, resulting in a hearty and satisfying meal that is perfect for a quick and easy lunch or dinner.
5. **Ross Baccalà Salad with White Beans:** Create a more substantial and fiber-rich salad by adding cooked white beans, transforming the Ross Baccalà Salad into a nutritious and filling main course.
With its enticing blend of flavors, textures, and colors, the Ross Baccalà Salad and its variations offer a culinary journey that is both satisfying and memorable.
BACCALA SALAD
This recipe for baccala salad is courtesy of Sal Scognamillo, owner of Patsy's.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Place cod in a large bowl of cold water. Refrigerate for 4 to 5 days, changing water each day.
- Drain cod and cut into 3-inch pieces. Transfer to a large saucepan, cover with water, and bring to a boil over medium-high heat. Reduce heat to medium and cook until fish is easily flaked with a fork, 15 to 20 minutes. Drain and transfer cod to a bowl filled with cold water until cooled, 10 to 15 minutes.
- Meanwhile, in a large bowl, whisk together olive oil, lemon juice, olives, garlic, and basil; season with salt and pepper.
- Drain cod and flake with a fork. Add to bowl with olive oil mixture; toss to coat. Refrigerate at least 1 hour before serving. Serve chilled or at room temperature.
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.
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.
Tips:
- Use fresh, high-quality ingredients. This will make all the difference in the flavor of your salad.
- Don't be afraid to experiment. There are many different ways to make a baccalà salad, so feel free to add your own personal touch.
- Make sure the baccalà is properly soaked and cooked. This will help to remove any excess salt and make the fish more tender.
- Don't overcook the baccalà. It should be cooked through, but still flaky and moist.
- Chill the salad before serving. This will help to meld the flavors and make the salad more refreshing.
- Serve the salad with a variety of accompaniments. This could include things like bread, crackers, olives, or hard-boiled eggs.
Conclusion:
Baccalà salad is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It's a great way to use up leftover baccalà, and it's also a healthy and affordable option. With so many different ways to make it, there's sure to be a baccalà salad recipe that everyone will enjoy.
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