Cod Salad: Insalata di Baccala

1. 1

   In a medium saucepan over low heat, bring 2 quarts of water to a simmer and add the baccala.

2. 2

   Cook for 5 minutes, then drain, and set aside in a bowl, to cool.

3. 3

   Bring 6 quarts of water to a boil in a large pot over high heat, and add 2 tablespoons salt.

4. 4

   Add the cauliflower and cook for 5 minutes, or until tender.

5. 5

   Drain and allow to cool.

6. 6

   Place the cooled cauliflower in a large bowl.

7. 7

   Flake the baccala with a fork and add to the cauliflower, along with the parsley, mint, chile, chicory, vinegar, olive oil and salt and pepper, to taste.

8. 8

   Toss well to coat and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.