Insalata di Baccala e Carciofi Recipe

Name: Insalata di Baccala e Carciofi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tiny artichokes, preferably the purple-lipped variety, or 4 small, very young artichokes, several inches of their stems still intact; 1 1-pound fillet of baccala, skinless and boneless; 1 cup whole milk; Juice of 1 lemon; 1 small head red lettuce, radicchio or red oak leaf, washed, spun dry, and coarsely shredded; 4 ounces large green Sicilian or Greek olives, crushed lightly with a mallet, stones removed, the flesh coarsely chopped; 1/3 cup extra-virgin olive oil; 2 fat cloves garlic, peeled, crushed, and finely minced; 1 small, dried red chile pepper, crushed, or 1/3 to 1/2 teaspoon dried chile flakes; 1 1/2 tablespoons good red wine vinegar; Fine sea salt

Servings: persons

8 tiny artichokes, preferably the purple-lipped variety, or 4 small, very young artichokes, several inches of their stems still intact
1 1-pound fillet of baccala, skinless and boneless
1 cup whole milk
Juice of 1 lemon
1 small head red lettuce, radicchio or red oak leaf, washed, spun dry, and coarsely shredded
4 ounces large green Sicilian or Greek olives, crushed lightly with a mallet, stones removed, the flesh coarsely chopped
1/3 cup extra-virgin olive oil
2 fat cloves garlic, peeled, crushed, and finely minced
1 small, dried red chile pepper, crushed, or 1/3 to 1/2 teaspoon dried chile flakes
1 1/2 tablespoons good red wine vinegar
Fine sea salt

1
Prepare the artichokes, trimming just a snip from their still-tender leaves and leaving them whole if they are tiny, slicing them in two, or even in fourths, if they are a bit larger, cutting out the choke should it have begun to develop beyond an innocent embryo.
2
Soften the baccala a bit with a mallet and soak for 24 hours in cold water (change the water three times, adding 1 cup of milk to the final water), rinse the baccala in cold water, cover again with cold water, and poach for 15 minutes.
3
Drain and set aside.
4
In a large bowl, acidulate the artichokes with the juice of a lemon, add the shredded lettuce, the chopped olives, and the poached baccala, cut into 1-inch pieces.
5
Make a simple warm vinaigrette by heating the olive oil, softening the garlic without coloring it for a minute or two, and scenting the oil with the crushed chile.
6
Remove from the heat, add the vinegar and a whisper of sea salt.
7
Beat the dressing with a fork and pour it over the elements in the bowl, tossing them about and combining them well.
8
Present the salad with a young, cooled red wine that will do its best to stand up to both the artichokes and the baccala.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 8 tiny artichokes, preferably the purple-lipped variety, or 4 small, very young artichokes, several inches of their stems still intact, 1 1-pound fillet of baccala, skinless and boneless, 1 cup whole milk, Juice of 1 lemon, and more.

Yes, Insalata di Baccala e Carciofi falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Insalata di Baccala e Carciofi

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