Martha Stewart Baccala Salad

Martha Stewart baccala salad is a tender, flaky salt cod salad with Gaeta olives, fresh basil and a bright lemon dressing, ready in 1 hour 30 minutes after the soak. It's an easy Italian seafood salad for Christmas Eve, holiday dinners or summer cookouts, and a simple make-ahead recipe.

Soak the salt cod in cold water for a full 4 to 5 days, changing the water every day, because that's what pulls out the salt. Skip it and the finished salad tastes harsh and briny instead of sweet and delicate.

Martha shares this version from Sal Scognamillo, owner of Patsy's, and it keeps the dressing very simple with just lemon juice, olive oil, garlic and basil. Chilling the flaked cod in that dressing for an hour lets the fish soak up the lemon, so the flavor goes all the way through.

Martha Stewart Baccala Salad

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Course: SaladCuisine: American, ItalianDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

260

kcal

Poached salt cod flakes into tender, silky pieces that soak up a lemony olive oil dressing. Gaeta olives and fresh basil add salty, herby bites through every forkful.

Ingredients

• 2 pounds skinless, boneless salt cod (baccala)
  

• 1/4 cup olive oil
  

• Juice of 2 lemons
  

• 20 gaeta olives, pitted
  

• 1 clove garlic, finely chopped
  

• 2 tablespoons finely chopped fresh basil
  

• Coarse salt and freshly ground black pepper, to taste
  

Directions

• Soak the salt cod: Place 2 pounds salt cod in a large bowl of cold water and refrigerate for 4 to 5 days. Change the water each day so the salt keeps leaching out.
• Cook the cod: Drain the cod, cut it into 3-inch pieces and put it in a large saucepan. Cover with water, bring to a boil over medium-high heat, then reduce to medium and cook 15 to 20 minutes until it flakes easily with a fork.
• Cool the fish: Drain the cod and move it to a bowl of cold water. Let it cool for 10 to 15 minutes so it's easy to handle.
• Make the dressing: Whisk 1/4 cup olive oil, the juice of 2 lemons, 20 pitted Gaeta olives, 1 chopped garlic clove and 2 tablespoons chopped basil in a large bowl. Season with coarse salt and pepper while the cod cools.
• Flake and toss: Drain the cooled cod and flake it with a fork. Add it to the bowl with the dressing, then toss until every piece is coated.
• Chill and serve: Refrigerate the salad for at least 1 hour so the flavors come together. Serve it chilled or at room temperature.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I skip the long soaking time for the salt cod?

I wouldn't, because the 4 to 5 days of soaking is what removes the heavy salt cure. Some shops sell pre-soaked cod, and if you find it, ask how long it was soaked and taste a flake before you cook it.

How long does baccala salad keep in the fridge?

Stored in an airtight container, it should keep for about 2 days in the fridge. The lemon juice keeps firming up the fish, so the texture is best on day one or two.

Can I make this salad ahead of time?

Yes, and it actually needs at least 1 hour in the fridge to taste right. You can soak and poach the cod a day ahead, then flake it and toss it with the dressing a few hours before serving.

What can I use instead of Gaeta olives?

Kalamata olives work well, since they're also briny and a little fruity. Pit them first and halve any large ones so you get a bit of olive in every bite.

What's the most common mistake with salt cod?

Not soaking it long enough is the big one, and it leaves the salad far too salty. Change the water daily, then taste a small flake after cooking and before you add any extra salt.