This Giada De Laurentiis Baccala Salad is a delicious classic Italian dish that you can prepare using salt cod, olive oil, garlic, lemon juice, and vinegar peppers.

To make Giada Baccala Salad, soak the salt cod for 2 to 3 days, cook it until it flakes easily, and mix with the remaining ingredients.

Give this recipe a try and let me know how it turns out in the comments below! It’s super simple and easy to make, and I’m sure you’ll love it.

Can I make this Giada Baccala Salad in advance?

Absolutely, you can make Giada Baccala Salad a day in advance. Just store it in the fridge in an airtight container to let the flavors meld. Bring it to room temperature before serving for the best taste.

Giada De Laurentiis Baccala Salad Ingredients

• 2 pounds of salt cod, cut into 3-inch pieces
• 1 cup of olive oil
• 4 cloves of garlic, minced
• 1/2 cup of lemon juice
• 2 cups of hot and sweet vinegar peppers, chopped
• 1 cup of Gaeta olives, pitted
• 1/4 cup of capers
• 2 tablespoons of chopped parsley
• Salt and pepper, to taste

How To Make Giada De Laurentiis Baccala Salad

1. Prepare the Cod: Start by soaking the salt cod in a large bowl of water. Keep it refrigerated and change the water every 8 hours for 2 to 3 days. This helps remove excess saltiness.
2. Cook the Cod: Fill a large pot with 6 quarts of water and bring it to a boil. Carefully add the cod and let it cook just until the fish can be flaked easily with a fork, about 10 minutes. Then, strain and set aside to cool.
3. Debone and Flake: Once the cod has cooled enough to handle, remove any skin and bones. Break the fish into bite-sized pieces, being gentle to keep the flakes intact.
4. Sauté Garlic: Heat the olive oil in a medium sauté pan over medium heat. Add the minced garlic and cook it until fragrant and golden, about 2 to 3 minutes; avoid browning. Allow the oil and garlic to cool slightly.
5. Combine and Season: In a large mixing bowl, combine the flaked cod, cooled garlic and oil, lemon juice, chopped vinegar peppers, olives, capers, and parsley. Season with salt and pepper according to your taste.
6. Serve: Transfer the salad to a serving platter. It’s best served at room temperature, allowing the flavors to meld beautifully.

Recipe Tips

• Soaking the Cod: Make sure to soak the salt cod in water for at least 48 hours, changing the water every 8 hours to ensure it’s not overly salty.
• Perfect Flaking: When cooking the cod, watch for the moment it easily flakes with a fork to avoid overcooking and ensure the best texture.
• Garlic Sauté: Sauté the garlic in olive oil until it’s golden and aromatic, but be careful not to burn it to keep the flavor mild and sweet.
• Mixing Ingredients: When mixing the salad ingredients, gently fold them to keep the fish pieces intact and distribute the flavors evenly.

Recipe Variations

• Spicy Kick: Add some red pepper flakes or a finely chopped chili pepper to the salad for a bit of heat if you like a spicy twist.
• Fresh Herbs: Swap parsley with fresh basil or cilantro for a different herbal flavor that complements the other ingredients nicely.
• Citrus Zing: Instead of lemon juice, try using orange or lime juice for a different citrus note that adds a unique freshness to the dish.

What to Serve with Baccala Salad

Serve your Giada Baccala Salad with grilled polenta slices, zesty lemon orzo, herb-infused quinoa, roasted fennel, and caramelized onion tartlets.

You can also pair it with stuffed bell peppers, crispy Parmesan crisps, or saffron rice for a unique and delicious meal.

How to Store Leftover Baccala Salad

In the Fridge:

Store the Baccala salad leftover in an airtight container to keep it fresh. Make sure the container is tightly sealed to prevent any odors from mixing with the salad. Place the container in the refrigerator, and it should stay good for up to 3 days.

In the Freezer:

The Baccala Salad does not freeze well due to its ingredients and texture. Freezing the salad will cause the fish to become mushy and the vegetables to lose their crunch. It’s best enjoyed fresh or within a few days of preparation.

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