Recipe courtesy of Rao's

Baccala Salad

  • Total: 73 hr 15 min
  • Prep: 72 hr
  • Cook: 1 hr 15 min
Save Recipe


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


  1. 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.
  2. 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.

Uncle Vincent's Christmas Eve Baccala

Stacked Tomato Salad with Black Olive Tapenade and Sweet Basil Dressing

Chilled Wagyu Shabu Shabu, Panzanella Salad and Basil Pearls