Baccala Salad ___

Baccala Salad


For the Salad:

  • 1 pound dry baccala`
  • 0.5 cup Gaeta or Kalamata olives
  • 4 stalks celery, finely chopped
  • 1 head of fennel
  • 4 cloves garlic, finely chopped
  • 1 small red onion
  • 2 tablespoons fresh parsley
  • extra virgin olive oil
  • salt & pepper


Before you can cook dried Baccala` you need to remove the saltiness from it. The process to remove the saltiness is to put it in fresh cold water for 12-24 hours, depending on its thickness. Change the water several times during the process.

Boil a pot of water and once the water boils drop the Baccala` in it.

Let it boil for about 5 minutes. A bit longer if the pieces are thick.

Remove the Baccala` from the pan and rinse it under cold water.

With your hands break the Baccala in lumps and put in a bowl.

Add the olives, chopped celery, the fennel sliced thin and the parsley. Mix well.

Add the red onion sliced very fine and the chopped garlic.

Add salt & pepper s desired.

Add 1/2 cup of EV olive oil and the juice of 1 large lemon.

Toss well, cover  and refrigerate for 2 hours.