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Giada De Laurentiis Baccala Salad

Giada De Laurentiis Baccala Salad - recipe card
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This classic Italian baccala salad features tender, flaked salt cod tossed with a bright vinaigrette, crisp celery, and briny olives. The combination of silky fish, crunchy vegetables, and zesty lemon creates a refreshing, high-protein salad perfect for antipasto or a light lunch.

Ingredients

Scale
  • 1 lb salt cod (baccala), soaked for 24–36 hours (see notes)
  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1 tsp lemon zest, finely grated
  • 2 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper, freshly ground
  • 2 stalks celery, thinly sliced on the bias
  • 1/2 cup pitted green olives (such as Cerignola), halved
  • 1/4 cup pitted Kalamata olives, halved
  • 1/4 cup capers, drained
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1/4 cup red onion, thinly sliced into half-moons
  • 2 hard-boiled large eggs, peeled and cut into wedges, for garnish (optional)

Instructions

  1. Drain the soaked salt cod and place it in a medium saucepan. Cover with fresh cold water by 1 inch. Bring to a gentle simmer over medium heat — do not boil, as boiling will toughen the fish. Cook until the cod flakes easily with a fork, about 12 to 15 minutes. Watch for the flesh to turn opaque and separate into flakes.
  2. Carefully transfer the cooked cod to a plate using a slotted spatula. Let it cool for 5 minutes until cool enough to handle. Using your fingertips, flake the fish into bite-sized pieces, discarding any small bones or skin. Set aside in a large mixing bowl.
  3. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, kosher salt, and black pepper. Emulsify by whisking continuously until the dressing appears slightly thickened and opaque — this ensures the vinaigrette coats the fish evenly instead of pooling.
  4. Pour the vinaigrette over the flaked cod and toss gently with a rubber spatula to coat without breaking the fish into mush. Let the cod marinate at room temperature for 10 minutes to absorb the bright citrus and garlic flavors.
  5. Add the sliced celery, halved green and Kalamata olives, drained capers, chopped parsley, and red onion slices to the bowl with the cod. Fold everything together gently using a large spoon, making sure the ingredients are evenly distributed without crushing the olives.
  6. Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice as needed. The olives and capers already contribute saltiness, so add kosher salt sparingly — typically just a pinch. The dressing should taste boldly tangy and herbaceous.
  7. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes and up to 2 hours to allow the flavors to meld. Chilling also firms up the fish for a more pleasant texture. Do not skip this step; the salad improves significantly as it rests.
  8. Before serving, taste again and adjust the seasoning if needed, as cold can dull flavors. Spoon the salad onto a serving platter or individual plates. Arrange hard-boiled egg wedges around the edges if desired for added richness and visual contrast.
  9. Serve the baccala salad chilled or at room temperature as an antipasto with crusty bread or crostini. For a more substantial meal, offer alongside a simple arugula salad dressed with lemon and olive oil. The salad holds well for 1-2 days in the fridge, but the celery will soften over time.

Notes

Soaking the salt cod is critical: place the fish in a large bowl with water to cover, refrigerate, and change the water every 8 hours for 24-36 hours. This removes excess salt and rehydrates the flesh. For a faster version, use fresh or frozen cod (1 lb) but increase the salt in the dressing to 1 tsp. Store leftover baccala salad in an airtight container in the refrigerator for up to 2 days. Do not freeze. For best texture, serve within 24 hours; the celery loses crunch after that. To brighten leftovers, squeeze a little fresh lemon juice over the salad before serving.

Nutrition

Keywords: baccala salad, Giada De Laurentiis baccala, salt cod salad, Italian antipasto, preserved cod recipe, seafood salad, lemon vinaigrette, capers recipe, Christmas Eve salad, light lunch appetizer, cod with olives, Mediterranean fish salad

Find it online: https://giadacooks.com/giada-de-laurentiis-baccala-salad/