Baccala "Carpaccio" with Herb Salad Recipe

Name: Baccala "Carpaccio" with Herb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 piece dried salt cod, soaked for 48 hours in 3 to 4 changes of water; 1 bunch thyme, leaves only; 1 bunch parsley, leaves only; 1 bunch marjoram, leaves only; 1 bunch oregano, leaves only; 1/2 cup oven-roasted tomatoes, recipe follows, cut into chunks; 3 tablespoons extra virgin olive oil, plus more for drizzling; 1 tablespoon freshly squeezed lemon juice; Salt and pepper, to taste; 4 tablespoons real balsamic vinegar; 12 plum tomatoes, cut in half; 1/4 cup extra virgin olive oil; 4 tablespoons salt; 2 tablespoons freshly ground pepper

Servings: persons

1 piece dried salt cod, soaked for 48 hours in 3 to 4 changes of water
1 bunch thyme, leaves only
1 bunch parsley, leaves only
1 bunch marjoram, leaves only
1 bunch oregano, leaves only
1/2 cup oven-roasted tomatoes, recipe follows, cut into chunks
3 tablespoons extra virgin olive oil, plus more for drizzling
1 tablespoon freshly squeezed lemon juice
Salt and pepper, to taste
4 tablespoons real balsamic vinegar
12 plum tomatoes, cut in half
1/4 cup extra virgin olive oil
4 tablespoons salt
2 tablespoons freshly ground pepper

1
Once the cod has soaked for the requisite time, remove from the water and pat dry.
2
With a very sharp fillet knife, slice the cod into very thin slices and set aside.
3
In a small, non-reactive bowl, combine the herbs and oven-roasted tomatoes and toss with the lemon juice, olive oil and salt and pepper, to taste.
4
Divide the baccala evenly among 4 chilled dinner plates.
5
Top each serving with a mound of the salad, drizzle with best-quality extra virgin olive oil and balsamic vinegar.
6
Preheat oven to 250 degrees.
7
Toss all ingredients together and place flesh side up on a rack sitting on a sheet pan.
8
Roast in oven for 2 to 3 hours until tomatoes dehydrated yet still tender.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 piece dried salt cod, soaked for 48 hours in 3 to 4 changes of water, 1 bunch thyme, leaves only, 1 bunch parsley, leaves only, 1 bunch marjoram, leaves only, and more.

Yes, Baccala "Carpaccio" with Herb Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Baccala "Carpaccio" with Herb Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions