Heirloom Meals: Savoring Yesterday's Traditions Today

Baccala Salad

Baccala Salad


1 lb salt cod, soaked overnight or more, then drained
2 cloves garlic, chopped
4 Tbsp extra virgin olive oil
Juice of one lemon
1/2 cup whole cured black olives
1 celery stalk, diced
1/2 tsp black pepper, freshly ground
1/4 tsp red pepper flakes


Place pre-soaked salt cod fish in a medium saucepan. Add water to cover cod fish. Bring
the water to a boil and simmer until the fish flakes easily. Remove the cod and drain. In a
bowl mix the garlic, olives, celery, and black pepper, red pepper, lemon juice, and olive
oil. Break the cod into pieces and toss with the garlic-olive mixture. Refrigerate and let
sit for at least one half hour before serving.