Best 5 Rosés Baccalà Salad Recipes
Rosé baccalà salad is a traditional Italian dish that combines the delicate flavors of baccalà (salt cod) with the freshness of summer vegetables. The dish is typically served chilled, making it a perfect option for a light and refreshing meal on a hot day. The key to making a great rosé baccalà salad is to use high-quality ingredients and to properly soak the baccalà before cooking. Once the baccalà has been prepared, it is simply flaked and combined with a variety of vegetables, such as tomatoes, cucumbers, onions, and celery. The salad is then dressed with a light vinaigrette and served.
Here are our top 5 tried and tested recipes!
BACCALA SALAD
This recipe for baccala salad is courtesy of Sal Scognamillo, owner of Patsy's.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Place cod in a large bowl of cold water. Refrigerate for 4 to 5 days, changing water each day.
- Drain cod and cut into 3-inch pieces. Transfer to a large saucepan, cover with water, and bring to a boil over medium-high heat. Reduce heat to medium and cook until fish is easily flaked with a fork, 15 to 20 minutes. Drain and transfer cod to a bowl filled with cold water until cooled, 10 to 15 minutes.
- Meanwhile, in a large bowl, whisk together olive oil, lemon juice, olives, garlic, and basil; season with salt and pepper.
- Drain cod and flake with a fork. Add to bowl with olive oil mixture; toss to coat. Refrigerate at least 1 hour before serving. Serve chilled or at room temperature.
INSALATA DI BACCALA: COD SALAD
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut the hydrated cod into 2-inch by 2-inch pieces. In a large pot of cold water, add the carrot, celery, and onion. When the water begins to simmer, add the cod pieces and cook for about 5 minutes, or until the cod begins to flake. Once cooked, remove the skin and any odd bone you may find. Break up the cod and place in a salad bowl with the olives, parsley, olive oil, and salt, to taste. Mix well. Let the salad rest in the refrigerator or serve immediately.
BACCALA SALAD
Steps:
- 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.
BACCALA ALLA CALABRESE
Provided by Food Network
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a large pot, saute the onions in the olive oil over medium heat until they are translucent, about 3 to 4 minutes. Add the garlic and saute 1 minute. Add the tomatoes, olives, bay leaves, and basil and allow to simmer for roughly 10 minutes. Add the chicken stock, baccala and potatoes; allow to simmer for another 10 to 15 minutes or until potatoes are tender. Season with salt and pepper, to taste and serve immediately.
BACALAO SALAD
Bacalao is Spanish for dried salt cod; our version of the popular Caribbean dish is steepedfor several hours in a blend ofred wine vinegar, garlic, andtomatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Put cod in a medium bowl. Cover with cold water. Cover with plastic wrap, and refrigerate at least 8 hours, or up to 2 days. Drain water from bowl. Cover cod with fresh water. Refrigerate, covered, at least 8 hours or up to 2 days. Drain. Rinse cod, and pat dry.
- Heat oil in a large skillet over high heat. Add cod, onion, bell pepper, and garlic. Cook, stirring constantly, until onion and pepper have softened and cod begins to break up, about 6 minutes.
- Stir in tomatoes. Reduce heat to medium. Simmer 10 minutes. Let cool completely. Stir in the vinegar and pepper. Refrigerate cod mixture at least 3 hours (or overnight). Season with salt, or drizzle with vinegar, if desired.
- Arrange lettuce on a large platter. Spread cod mixture on top.
Tips:
- Choose the freshest ingredients possible. This will ensure that your salad is packed with flavor and nutrients.
- Don't be afraid to experiment with different types of greens. There are many different types of greens available, so feel free to mix and match to create a salad that you love.
- Add some protein to your salad. This will help to make it a more filling and satisfying meal. Some good options include grilled chicken, salmon, shrimp, or tofu.
- Don't forget the healthy fats. Healthy fats are essential for good health, and they can also help to make your salad more delicious. Some good sources of healthy fats include olive oil, avocado, and nuts.
- Add some sweetness to your salad. This will help to balance out the other flavors and make your salad more enjoyable. Some good options include fruit, honey, or maple syrup.
- Be creative with your dressings. There are many different types of dressings available, so feel free to experiment to find one that you love. You can also make your own dressing at home using simple ingredients.
Conclusion:
Ross Baccal salad is a delicious and healthy dish that can be enjoyed by people of all ages. It is a great way to get your daily dose of fruits, vegetables, and protein. With so many different variations available, there is sure to be a Ross Baccal salad that everyone will enjoy. So next time you are looking for a healthy and satisfying meal, give Ross Baccal salad a try. You won't be disappointed!
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