By: Mike Carioscia 
Recipe: Adapted from Lindas Italian Table

Baccala is an Italian favorite, but have you ever made it in a salad? Here is a recipe for Insalata Di Baccala (Baccala Salad). Give it a try and let us know your thoughts! Feel free to share variations and family recipes.


  • Serves about 6-8


  • 1lb Salt Cod
  • 4 c. cauliflower
  • 3 Tbsp. Capers – rinsed
  • ​3/4 c. Peperoncini – chopped
  • 1/2 c. chopped fresh parsley
  • 3 cloves chopped fresh garlic
  • 1 c. Black Olives
  • 1/2 c. Olive Oil
  • Juice of 1 Fresh Lemon
  • ​Kosher Salt and Freshly Ground Black Pepper to taste

For Poaching

  • 1 qt. water
  • 1 c. White wine
  • Juice of a lemon
  • 2 Bay leaves
  • Several lemon slices


For the fish

  1. Soak in cold water for a 1-2 days

For Poaching

  1. After Cod is ready, boil the ingredients for poaching.
  2. Drop the fish into the pan and reduce heat to medium.
  3. Let simmer for 5-10 minutes (until fish is tender) and pull apart.
  4. Remove fish and let cool.
  5. Cut fish into 2 inch pieces and remove any bones (if any). Set aside in a bowl.

For the Cauliflower

  1. Cut cauliflower into small pieces.
  2. Sprinkle olive oil, salt, and pepper
  3. Roast at 350 degrees for 10/15 minutes

To Finish

  1. Mix together capers, peperoncini, parsley, garlic, and olives together in a bowl.
  2. In another bowl mix olive oil, lemon, and salt & pepper.
  3. Toss all ingredients together and let chill. Add seasoning to taste after completion.
  4. Enjoy!



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