Ingredients
- 1 1/2 lb baccala (salted cod) soaked in several changes of water for 48 hrs
- 1 x cauliflower head cut small florets
- 1/4 c. finely-minced fresh parsley
- 1/4 c. finely-minced fresh mint
- 1 sm fresh warm chile seeded, and finely minced
- 1 x chicory head coarsely minced
- 1 Tbsp. white wine vinegar
- 1/4 c. extra-virgin extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
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Cod Salad (Insalata Di Baccala)
Servings: 6
Directions
- In a medium saucepan, bring 2 qts of water to a simmer and add in the baccala. Cook for 5 min, then drain, and set aside to cold.
- Bring 6 qts of water to a boil and add in 2 Tbsp. salt. Add in the cauliflower and cook for 5 min, or possibly till tender. Drain and allow to cold.
- Place the cooled cauliflower in a large bowl. Flake the baccala with a fork and add in to the cauliflower, along with the parsley, mint, chile, chicory, vinegar, extra virgin olive oil and salt and pepper, to taste. Toss well to coat and serve.
- This recipe yields 6 servings.
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