POSTED July 27, 2016

Mrs. DeLallo’s Baccalà Salad

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.

To learn how to prepare baccalà, click here!

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.

Mrs. DeLallo’s Baccalà Salad

Related Recipes

DeLallo Lemon Juice Plus 6.75 oz.

DeLallo Red Sweet Peppers 24 oz.

DeLallo Large Pitted Olives 6 oz.

DeLallo Pure Olive Oil 16.9 oz.