Cod Salad: Insalata di Baccala |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
1 1/2 pounds baccala (salted cod), soaked in several changes of water for 48 hours |
1 head cauliflower, cut into small florets |
1 bunch parsley, leaves finely chopped to yield 1/4 cup |
1 bunch mint, leaves finely chopped to yield 1/4 cup |
1 small fresh hot chile, seeded and finely chopped |
1 head chicory, coarsely chopped |
1 tablespoon white wine vinegar |
1/4 cup extra-virgin olive oil |
salt and black pepper |
Directions:
1. In a medium saucepan over low heat, bring 2 quarts of water to a simmer and add the baccala. Cook for 5 minutes, then drain, and set aside in a bowl, to cool.
2. Bring 6 quarts of water to a boil in a large pot over high heat, and add 2 tablespoons salt. Add the cauliflower and cook for 5 minutes, or until tender. Drain and allow to cool.
3. Place the cooled cauliflower in a large bowl. Flake the baccala with a fork and add to the cauliflower, along with the parsley, mint, chile, chicory, vinegar, olive oil and salt and pepper, to taste. Toss well to coat and serve.
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