Mrs. DeLallo’s Baccalà Salad has been a favorite at the prepared food counter in our retail store during the Christmas season. This marinated cod salad is best if left overnight to develop its flavor.
- SERVES: 8-10
- LEVEL: Roll Up Your Sleeves
INGREDIENTS
- 1 pound cauliflower
- 2 pounds prepared baccalà
- 1 can DeLallo Large Black Olives
- 1 (24-ounce) jar Delallo Sweet Red Peppers, sliced
- 4 cloves garlic, sliced
- 1/4 cup Italian, flat-leaf parsley
- 1 cup DeLallo Pure Olive Oil
- 4 tablespoons DeLallo Lemon Juice
- Salt and pepper
DIRECTIONS
- Prepare and soak your baccala at least 3 days prior. Follow this link to learn How to Prepare your Christmas Baccala, Step by Step.
- Blanch cauliflower by placing florets in lightly salted, boiling water for 2 to 3 minutes, draining and rinsing immediately with ice water. Keep the same water boiling for the baccalà.
- Cut the baccalà into 1-inch pieces. Drop the baccala into the boiling water and cook until fish breaks off easily. Strain and cool. After it cools, remove skin and bones, if there are any.
- In a mixing bowl, combine the blanched cauliflower, baccalà, olives, peppers, garlic, parsley, oil and lemon juice. Toss gently. Season with salt and pepper if needed. Cover and chill overnight, mixing occasionally.
