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Baccala Salad
Recipe courtesy Rao’s Restaurant

Ingredients
2 pounds salt cod cut in 3-inch pieces
1 cup olive oil
4 cloves garlic
1/2 cup lemon juice
2 cups hot and sweet vinegar peppers
1 cup Gaeta olives
1/4 cup capers
2 tablespoons chopped parsley
Salt and pepper, to taste

Directions

1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

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.

2

Copyright 2006 Television Food Network, G.P., All Rights Reserved