Mrs. DeLallo's Baccalà Salad
Mrs. DeLallo's Baccala 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.
- 1 pound cauliflower
- 2 pounds prepared baccalà
- 1 can DeLallo Small Black Ripe 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
Prepare and soak your baccala at least 3 days prior. Follow this link to learn How to Prepare your Christmas Baccalà, 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.
Serves 8 to 10