Nonna Lidia’s Christmas baccalà, green olive and chilli salad

AT A GLANCE

  • Serves 6 people

  • 300 gm baccalà
  • ½ small Spanish onion, thinly sliced
  • 2 cloves of garlic, thinly sliced
  • 1 cup (loosely packed) flat-leaf parsley leaves, coarsely torn
  • 75 gm (½ cup) large firm-fleshed green olives, such as gordal, pitted and chopped
  • 2 lemons, juice only
  • 125 ml (½ cup) extra-virgin olive oil
  • 2 tsp dried chilli flakes, to serve
01   Place baccalà in a non-reactive container, cover with double the volume of cold water and refrigerate for 1½ days, changing the water 4 times. Drain, transfer to a saucepan, cover with plenty of cold water, bring to the boil, then simmer over low heat for 15-20 minutes or until cooked. Drain, discard bones and skin and coarsely flake flesh.
02   Combine baccalà and remaining ingredients, except chilli flakes, in a bowl, season to taste with freshly ground black pepper and toss gently to combine.
03   Serve scattered with chilli flakes to taste.
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