Baccala (Salt Cod) Salad


1 1/2 Lb. Salt cod - Rinsed for 3 days to remove salt - see below
2 Cups Arugula - chopped
2 Cups Radichhio - chopped
2 Cups Lettuce (any type) - chopped
2   Stalks celery - cut into 1/4" slices
1 Cup Black Italian olives
1/2 Cup Pimentos - chopped (canned or bottled)
1   Lime
6 Cloves Garlic - chopped
1/2 Lg. Potato - baked, cooled,  peeled and cut into 1/4" cubes
1 Cup Extra Virgin Olive oil
1 Tbl. Black pepper - freshly ground


Soak the baccala for three days in fresh water. Change the water at least two times each day. Store bought cod may be used for this salad, but cod salted at home is better. A recipe for salting cod may be found in Martha Rose Shulman's book "Provencal Light", Bantam Books, New York, 1994, pp. 195 -196. The recipe below is derived therefrom.

If fresh Atlantic cod is not available at the fishmonger, Ling Cod, Rock Cod, and Red Snapper can be salted and used in this recipe. It will not be as rich as if the salted fish were true cod. To salt the fish, layer coarse salt in the bottom of a non-reactive container - plastic or porcelain will do.  Add the fillets to the salt, pressing them into the salt.  Cover the fillets with more salt.  Add the next layer of fish, and then more salt until all of the fish is covered. Leave the fish under salt for at least a week to 10 days, depending upon the thickness of the fish.  After a day or so, open the container and break any crusted salt up so that no air pockets form around the fish. (The fish should be in contact with the salt at all times during this process.) After the fish is dry, remove the amount of fish that you wish to use from the salt, rinse off the excess salt, and soak as described above.

Once the baccala is rinsed, gently boil the baccala for 3-4 minutes.  Longer boiling will toughen the fish. Allow the fish to cool. Remove any bones and skin, and flake. Squeeze 1/2 of a lime over the baccala, and mix.  Let stand for 5-10 minutes.  Add the garlic, olives, pimentos and black pepper. Set aside while preparing the rest of the salad.


Add the Arugula, Radichhio, Lettuce, Celery, Olives, Pimentos, Garlic, and Potato to a large salad bowl.  Add 1/3 of the Olive Oil and mix well.  Set aside in the refrigerator until 15 minutes before serving time.

While the salad is resting, mix 2/3 cup of Extra virgin olive oil, and the juice of the rest of the lime. Taste. If the lime flavor cannot be tasted add a bit more.

Fifteen minutes before serving remove the leaf vegetables and the fish from the refrigerator, mix together well, and then add the Olive Oil and lime juice dressing. Mix well again.  Let set for 30 minutes. Serve

FrmBottomBar.gif (1768 bytes)

Last updated on:06/03/99 12:51:16 AM