Italian Baccala Salad (Christmas Eve Salt Cod Salad)

Italian Baccala Salad is a simple dish traditionally made every Christmas Eve (La Vigilia di Natale) by many Italian Americans for the Feast of the Seven Fishes, as well as during Fridays in Lent.

Tender, flaked salt cod is combined with celery, lupini beans, pickled peppers, garlic, olives, and fresh parsley in a light dressing of extra virgin olive oil, red wine vinegar and lemon juice.

Ingredients:

Baccala Lemon Bay Leaves Celery Lupini Beans

Rehydrate and Desalt the Baccala

First, rinse the baccala well under running water to remove any surface salt.

Then, soak it for 2 to 3 days to rehydrate it and pull most of the salt out of it. Immerse the baccala in cold water and refrigerate it, changing the water at least twice daily.

Once the baccala has finished soaking, rinse it under cold running water and cut it down into large chunks. Then prep and gather the remaining salad ingredients.

Cook the Baccala

Put a pot of water on to boil with a few bays and some fresh lemon juice. When it comes to a rolling boil, add the baccala.

Bring the water back to a light boil/heavy simmer and cook until the cod flakes easily, about 12-15 minutes or so.

Swipe up for full recipe!

more recipes:

Scungilli Salad (Italian Conch Salad)

Italian Potato Salad without Mayo