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.
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Amoyah Baker
[email protected]I'm allergic to cod, so I can't try this recipe. But it looks delicious!
RICKY LIMON
[email protected]This recipe is a bit too complicated for me. I'm looking for something simpler.
Kistine Tinah
[email protected]I'm not sure what went wrong, but my salad turned out really bland. I think I might have used too much vinegar.
Terry Fielder
[email protected]This is a great recipe for a summer picnic. It's light and refreshing, and it travels well.
Vuyile Mleya
[email protected]I love this salad! It's so easy to make and it's always a crowd-pleaser.
Immaculata Hadjor
[email protected]This recipe is a great way to use up leftover cod. I also added some chopped hard-boiled eggs and it was delicious.
Adetimo Adetutu
[email protected]I'm not a big fan of cod, but I really enjoyed this salad. The dressing is what really makes it.
Wgajajs Shjwjs
[email protected]This is a great recipe for a light and healthy lunch or dinner. The cod is a good source of protein, and the vegetables provide plenty of vitamins and minerals.
Annabel Johnson
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavor combination.
Nicole Brown
[email protected]This cod salad is a delightful dish that combines the flavors of the sea and the garden. The cod is flaky and tender, while the vegetables add a refreshing crunch. The dressing is light and flavorful, and it perfectly complements the other ingredient