Baccala Salad

  • Serves

    serves 8


This refreshing salt cod salad is a staple Italian-American Christmas Eve dish. This recipe first appeared in our December 2011 issue along with the special feature Italian America.


  • 2 lb. salt cod
  • 2 cups roughly chopped jarred sweet pimiento peppers
  • 1 cup roughly chopped pitted kalamata olives
  • 1 cup roughly chopped parsley
  • 34 cup extra-virgin olive oil
  • 6 tbsp. capers, rinsed
  • 1 tsp. freshly ground black pepper
  • 12 tsp. crushed red chile flakes
  • 4 cloves garlic, finely chopped
  • 2 ribs celery, finely chopped
  • Juice of 2 lemons
  • Kosher salt, to taste
  • 1 medium head escarole, cored and leaves separated


Step 1

Place cod in a 2-qt. saucepan, and cover by 2″ with cold water; boil for 20 minutes. Drain, return cod to saucepan, and repeat process twice. Drain, and cut into 1″ chunks; transfer to a bowl and toss with peppers, olives, parsley, oil, capers, black pepper, chile flakes, garlic, celery, juice, and salt; chill for 2 hours. Arrange escarole on a serving platter; top with salt cod salad.

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