Rose's Baccala Salad Recipe

Name: Rose's Baccala Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pound choice-grade skinless boneless salt cod, rinsed well; 1 1/2 quart water; 3 celery ribs, thinly sliced crosswise; 1 tablespoon minced garlic; 1/4 cup small pimiento-stuffed green olives, chopped; 1/4 cup Kalamata or other brine-cured black olives, pitted and chopped; 1/3 cup chopped drained bottled roasted red peppers; 1/2 cup fresh flat-leaf parsley leaves; 1/2 cup small fresh basil leaves; 3 tablespoons fresh lemon juice; 1 teaspoon red-wine vinegar, or to taste; 1/2 teaspoon sugar; 3 tablespoons olive oil

Servings: persons

1 1/2 pound choice-grade skinless boneless salt cod, rinsed well
1 1/2 quart water
3 celery ribs, thinly sliced crosswise
1 tablespoon minced garlic
1/4 cup small pimiento-stuffed green olives, chopped
1/4 cup Kalamata or other brine-cured black olives, pitted and chopped
1/3 cup chopped drained bottled roasted red peppers
1/2 cup fresh flat-leaf parsley leaves
1/2 cup small fresh basil leaves
3 tablespoons fresh lemon juice
1 teaspoon red-wine vinegar, or to taste
1/2 teaspoon sugar
3 tablespoons olive oil

1
Put cod in a large bowl and cover with cold water by 2 inches.
2
Soak cod, chilled, changing water 3 times a day, up to 3 days (see cooks note, below).
3
Drain and chill until ready to use.
4
Drain cod and transfer to a 5- to 6-quart pot with 1 1/2 quarts water.
5
Bring just to a simmer and remove from heat.
6
(Cod will just flake; do not boil or it will become tough.)
7
Gently transfer cod with a slotted spoon to a platter to cool slightly.
8
Shred cod and stir together with celery, garlic, olives, roasted peppers, parsley, and basil.
9
Stir together lemon juice, vinegar, sugar, and oil, then pour over salad, tossing to coat well.
10
Season with pepper and chill, covered, at least 1 1/2 hours for flavors to develop.

147

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 1 1/2 pound choice-grade skinless boneless salt cod, rinsed well, 1 1/2 quart water, 3 celery ribs, thinly sliced crosswise, 1 tablespoon minced garlic, and more.

Yes, Rose's Baccala 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!

Rose's Baccala Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions