Best 4 RosÃs Baccalà Salad Recipes
**Discover the Delightful Ross Baccal Salad: A Culinary Journey through Flavors and Textures**
Embark on a culinary adventure with the Ross Baccal Salad, a dish that tantalizes taste buds with its harmonious blend of flavors and textures. Originating from the coastal regions of Italy, this traditional salad showcases the essence of Mediterranean cuisine, where fresh seafood meets vibrant vegetables, creating a symphony of tastes. Our comprehensive guide unveils not one but three variations of this delectable salad, each offering a unique interpretation while staying true to its classic roots. From the simplicity of the Basic Ross Baccal Salad to the richness of the Creamy Ross Baccal Salad and the innovative Roasted Red Pepper Ross Baccal Salad, you'll find a recipe that suits your palate and culinary preferences. Prepare to immerse yourself in a culinary journey where the sea meets the land, resulting in a delightful dish that celebrates the bounty of nature's ingredients.
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.
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.
BACCALA SALAD
Make and share this Baccala Salad recipe from Food.com.
Provided by Phil Franco
Categories European
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
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
Tips:
- Use fresh, high-quality ingredients. This will make all the difference in the taste of your salad.
- Don't overcook the potatoes. They should be tender but still hold their shape.
- Allow the potatoes to cool completely before adding them to the salad. This will help to prevent the salad from becoming watery.
- Use a light hand when dressing the salad. You don't want to overpower the flavors of the other ingredients.
- Serve the salad immediately, or chill it for later. It's delicious either way!
Conclusion:
Ross baccal salad is a delicious and refreshing dish that's perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new salad recipe, give this one a try! You won't be disappointed.
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