Christmas Eve is complete unless you are serving a Baccala salad. My uncle was born in Italy and he can't go without having a traditional Christmas Eve dinner. We had to have those seven fishes. On our table growing up we had baccala salad, squidgy salad, shrimp cocktail, linguine with clam sauce and lobster tails. This is the Baccala salad from Rao’s Restaurant which is from the Food Network site.
Recipe courtesy Rao’s Restaurant
2 pounds salt cod cut in 3-inch pieces
1 cup olive oil
4 cloves garlic (I sliced them)
1/2 cup lemon juice
2 cups hot and sweet vinegar peppers
1 cup Gaeta olives (I stoned mine)
1/4 cup capers
2 tablespoons chopped parsley
Salt and pepper, to taste
Soak cod for 2 to 3 days, refrigerated, changing water regularly. In large pot, bring 6 quarts of water to a boil, add cod and cook until fish breaks off easily. Strain and cool. After it cools, remove skin and bones, if there are any, and break into bite size pieces. In medium saute pan heat oil and saute garlic for 2 to 3 minutes. Cool. In a bowl, add cod, pour oil and garlic over, add lemon juice, peppers, olives, capers, parsley and salt and pepper, to taste. Place in serving platter and serve at room temperature.
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