Imen Dridi Giada De Laurentiis’ Baccala Salad is made of salt cod, olive oil, garlic, lemon juice, vinegar peppers, Gaeta olives, capers, parsley, salt, and pepper. It serves 6 and takes about 3 days for cod soaking, plus additional cooking and preparation time.
Try More Giada De Laurentiis Recipes:
- Giada De Laurentiis Grilled Vegetables
- Giada De Laurentiis Potato Salad
- Giada De Laurentiis Cherry Tomato Pasta
- Giada De Laurentiis Bechamel Sauce
💗 Why You’ll Love This Baccala Salad Recipe:
- Unique Flavor: It offers a distinctive taste of salt cod, enhanced by garlic, lemon, and a medley of Mediterranean ingredients.
- Italian Tradition: Experience authentic Italian flavors and a classic seafood dish.
- Customizable: Adjust the ingredients to your preference, whether you favor a bit more zing from vinegar peppers or a touch of brininess from capers.
- Satisfying Texture: The combination of tender cod, olives, and capers provides a delightful textural contrast.
- Healthy Ingredients: It’s packed with omega-3 fatty acids from the cod and heart-healthy olive oil.
- Make-Ahead: Perfect for preparing in advance, allowing the flavors to meld.
❓ What Is Giada De Laurentiis Baccala Salad Recipe?
Giada De Laurentiis’ Baccala Salad Soak salt cod, boil until tender, cool, remove skin and bones, break into pieces. Sauté garlic in oil, pour over cod, add lemon juice, vinegar peppers, olives, capers, parsley, salt, and pepper.
🥠 Giada De Laurentiis Baccala Salad Ingredients
- 2 pounds salt cod cut in 3-inch pieces
- 1 cup olive oil
- 4 cloves garlic
- 1/2 cup lemon juice
- 2 cups hot and sweet vinegar peppers
- 1 cup Gaeta olives
- 1/4 cup capers
- 2 tablespoons chopped parsley
- Salt and pepper, to taste
🥗 How To Make Giada De Laurentiis Baccala Salad
- In a refrigerator, soak the cod for two to three days, changing the water on a regular basis. When the water in the large pot reaches a boil, add the cod and continue cooking it until it can be easily removed from the water.
- After straining, allow to cool. Once it has cooled, remove the skin and bones, if there are any, and then break it up into pieces that are suitable for eating.
- In a saute pan of medium size, heat the oil and sauté the garlic for two to three minutes. It’s cool.
- Cod should be placed in a bowl, oils and garlic should be poured over it, lemon juice should be added, peppers, olives, capers, parsley, and salt and pepper should be added to taste.
- Place on a serving platter, and prepare to be served at room temperature.
💭 Recipe Tips
- Boiling Cod: When boiling the cod, cook it just until it can be easily removed from the water. Overcooking can make it mushy.
- Cooling and Deboning: Allow the boiled cod to cool before removing the skin and bones. Ensure the cod is broken into bite-sized pieces suitable for the salad.
- Sauteing Garlic: When sautéing the garlic in oil, be cautious not to let it brown or burn, as it can turn bitter. Cook it for just 2-3 minutes until fragrant.
- Balancing Flavors: Adjust the amount of lemon juice, hot and sweet vinegar peppers, olives, and capers to your taste preference. This salad allows for customization.
- Presentation: Consider garnishing the salad with additional chopped parsley for a fresh and appealing look.
🍜 What To Serve With Baccala Salad?
Serve Baccala Salad as an appetizer alongside crusty bread or as a side dish for an Italian feast, complementing dishes like pasta, grilled seafood, or roasted vegetables.
🎚 How To Store Leftovers Baccala Salad?
- Refrigeration: Place it in an airtight container and refrigerate for up to 2-3 days Keep it chilled to maintain freshness.
- Freezing (not recommended): Due to the delicate nature of the ingredients, freezing is not advised, as it can affect the texture and flavor.
🚫 How To Reheat Leftovers Baccala Salad?
Reheating Baccala Salad is not recommended due to its delicate nature if you still wish to reheat, do so gently on the stovetop or in the microwave, using short intervals to avoid overcooking.
FAQs
What is salt cod, and why is it used in Baccala Salad?
Salt cod is preserved codfish that’s been salted and dried it’s used in Baccala Salad for its unique flavor and historical significance in Mediterranean cuisine.
How long should I soak salt cod before making Baccala Salad?
Soak salt cod in the refrigerator for 2-3 days, changing the water regularly this process rehydrates and desalinates the fish.
Can I use fresh cod instead of salt cod?
While traditional Baccala Salad uses salt cod for its distinct taste, you can use fresh cod if you prefer a milder flavor, adjusting the cooking method.
How do I remove the skin and bones from the cooked salt cod?
After boiling, allow the cod to cool, then use your fingers or a fork to gently remove the skin and bones. Break the fish into bite-sized pieces.
What’s the purpose of sautéing garlic in oil before adding it to the salad?
Sautéing the garlic in oil mellows its flavor and infuses the oil with a subtle garlic essence, enhancing the overall taste of the salad.
Giada De Laurentiis Baccala Salad Nutrition Facts
Amount Per Serving
- Calories: 192
- Total Fat: 15g
- Saturated Fat: 4.8g
- Trans Fat: 0g
- Polyunsaturated Fat: 1.9g
- Monounsaturated Fat: 7.3g
- Cholesterol: 22mg
- Sodium: 257mg
- Total Carbohydrates: 10g
- Dietary Fiber: 3.9g
- Sugars: 5g
- Protein: 7.2g
- Calcium: 187mg
- Iron: 1.1mg
- Potassium: 262.5mg
Giada De Laurentiis Baccala Salad
Description
Giada De Laurentiis’ Baccala Salad is made of salt cod, olive oil, garlic, lemon juice, vinegar peppers, Gaeta olives, capers, parsley, salt, and pepper. It serves 6 and takes about 3 days for cod soaking, plus additional cooking and preparation time.
Ingredients
Instructions
- In a refrigerator, soak the cod for two to three days, changing the water on a regular basis. When the water in the large pot reaches a boil, add the cod and continue cooking it until it can be easily removed from the water.
- After straining, allow to cool. Once it has cooled, remove the skin and bones, if there are any, and then break it up into pieces that are suitable for eating.
- In a saute pan of medium size, heat the oil and sauté the garlic for two to three minutes. It’s cool.
- Cod should be placed in a bowl, oils and garlic should be poured over it, lemon juice should be added, peppers, olives, capers, parsley, and salt and pepper should be added to taste.
- Place on a serving platter, and prepare to be served at room temperature.
Notes
- Boiling Cod: When boiling the cod, cook it just until it can be easily removed from the water. Overcooking can make it mushy.
- Cooling and Deboning: Allow the boiled cod to cool before removing the skin and bones. Ensure the cod is broken into bite-sized pieces suitable for the salad.
- Sauteing Garlic: When sautéing the garlic in oil, be cautious not to let it brown or burn, as it can turn bitter. Cook it for just 2-3 minutes until fragrant.
- Balancing Flavors: Adjust the amount of lemon juice, hot and sweet vinegar peppers, olives, and capers to your taste preference. This salad allows for customization.
- Presentation: Consider garnishing the salad with additional chopped parsley for a fresh and appealing look.
