Baccala "Carpaccio" With Herb Salad Recipe

1. 1

   Once the cod has soaked for the requisite time, remove from the water and pat dry.

2. 2

   With a very sharp fillet knife, slice the cod into very thin slices and set aside.

3. 3

   In a small, non-reactive bowl, combine the herbs and oven-roasted tomatoes and toss with the lemon juice, extra virgin olive oil and salt and pepper, to taste.

4. 4

   Divide the baccala proportionately among 4 chilled dinner plates.

5. 5

   Top each serving with a mound of the salad, drizzle with best-quality extra virgin extra virgin olive oil and balsamic vinegar.

6. 6

   This recipe yields 4 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.