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.

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 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.

That's it — enjoy your meal!

Insalata di Baccala e Carciofi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions