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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
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.


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


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.

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