Insalata Di Baccala Cod Salad Recipes

MOMS - BACCALA SALAD (INSALATA DI BACCALA)

Moms - Baccala Salad (Insalata Di Baccala) image

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

Ingredients

4 lbs salted cod (dried)
3 cups chopped fresh parsley (Bunch of Parsley)
1 cup extra virgin olive oil
2 lemons (just the juice is needed)
10 ounces black olives, cut olives in half
4 ounces Spanish olives, cut olives in half (with pimento)
2 teaspoons hot red pepper flakes
salt, if needed

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

SICILIAN SALT COD AND ORANGE SALAD

Sicilian Salt Cod and Orange Salad image

Officially called Insalata di Baccala e Arancie, this is a wonderful salad with real blood oranges. I have found that blood oranges from California are not a good substitute for the real thing--so if you can't get really good blood oranges, add the chunked flesh of a lemon to your two really good non-blood oranges. This works with kalamata olives or black oil-cured olives--your choice. If you want greens, the bitter greens really do work best.

Provided by Chef Kate

Categories Citrus

Time P2DT1h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 blood oranges
1 lemon (optional)
1/3 cup black olives, pitted, coarsely chopped
1 red onion, small, very thinly sliced
1 chili pepper, small, roasted, seeded and sliced (red or green)
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
8 ounces salt cod fish
1/4 teaspoon oregano, crumbled (Greek or Sicilian)
salad greens (such as escarole or frisee)

Steps:

Prepare the salt cod.
Soak the fish for at least 24 hours or preferably 48 hours, changing the water three to four times each day.
When the fish has softened and lost its intense saltiness, rinse and drain it.
Dry the fish as best you can with paper towels.
Pull the fish into shreds with your hands.
Prepare the salad.
Cut off each end of each of the oranges (and the lemon if you are using one).
Stand each orange on end and using a jig-saw motion slice away the skin and white pith.
Slice the flesh of the fruit into chunks.
Combine the chunks of fruit in a bowl with the olives, onion, chili, oil, vinegar, salt cod and oregano.
Toss to mix well.
Cover with plastic wrap and set aside, at room temperature, for at least an hour.
To serve, arrange greens (if you're using them) on a platter and mound the salad on top.

Nutrition Facts : Calories 229, Fat 10.8, SaturatedFat 1.5, Cholesterol 57.5, Sodium 2722.7, Carbohydrate 8.1, Fiber 1.7, Sugar 5.3, Protein 24.5

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