Baccalà, or salt cod, has a long tradition on the Italian table, and since it traveled well, immigrants brought it with them to the New World, where they used it as barter as well as for cooking. (One need only notice how popular baccalà is in Caribbean cultures.) The Italian immigrants have made baccalà a big part of the Italian American table, especially around the holidays. This simple salad recipe will satisfy any baccalà nostalgia, holiday or no holiday.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Place the salt cod in a small saucepan, and add water to cover. Bring the water to a simmer, 1 to 2 minutes, just to refresh the cod and remove any last traces of saltiness. Drain, pat the cod dry, and set aside.
Step 2
Slip the potatoes into a pot with water, cover, and bring to a simmer. Cook until tender; then remove the potatoes and let cool slightly. Peel and cut them into 1-inch chunks, and toss into a serving bowl.
Step 3
In the meantime, bring a pot of salted water to a boil, and add the green beans. Boil until crisp-tender, about 6 minutes, drain, let cool, then add to the bowl with the potatoes.
Step 4
Scatter the red onion and pepper into the serving bowl. Season with the salt and peperoncino flakes, drizzle with the olive oil and vinegar, and toss well.
Step 5
Flake the cod in big chunks over the top of the bowl, and toss gently one more time, taking care not to break up the pieces of fish too much.
