Baccalà Salad

We usually have this on Christmas Eve

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs  choice-grade  boneless skinless salt cod fish, rinsed well
• 1 1⁄2 quarts water
• 3  celery ribs, thinly sliced crosswise
• 1  tablespoon  minced garlic
• 1⁄4 cup kalamata olives or 1⁄4 cup  other  brine-cured black olives, pitted and chopped
• 1⁄3 cup  chopped drained bottled  roasted red pepper
• 1⁄2 cup  fresh flat leaf parsley
• 3  tablespoons fresh lemon juice
• 1  teaspoon red wine vinegar (to taste)
• 1⁄2 cup olive oil
• 1  lemon, quartered

• Optional

• 1⁄4 cup capers
• 1  cup  sweet bell peppers in hot vinegar sauce

Directions

1. Put cod in a large bowl and cover with cold water by 2 inches. Soak cod, chilled, changing water 3 times a day, up to 3 days A less salty variety may need only 1 day of soaking, while another could require up to 3. To test it, simply taste a small piece after 1 day; you want it to be pleasantly salty but not overwhelmingly so.
2. Drain and chill until ready to use.
3. Drain cod and transfer to a 5- to 6-quart pot with 1 1/2 quarts water. Bring just to a simmer and remove from heat. (Cod will just flake; do not boil or it will become tough.) Gently transfer cod with a slotted spoon to a platter to cool slightly.
4. Shred cod and stir together with celery, garlic, olives, peppers, and parsley.
5. Stir together lemon juice, vinegar, and oil, then pour over salad, tossing to coat well. Season with pepper and chill, covered, at least 1 1/2 hours for flavors to develop.