Mock Baccalla Salad Food

BACCALA SALAD

Steps:

• Place cod in a large bowl of cold water. Refrigerate for 4 to 5 days, changing water each day.
• Drain cod and cut into 3-inch pieces. Transfer to a large saucepan, cover with water, and bring to a boil over medium-high heat. Reduce heat to medium and cook until fish is easily flaked with a fork, 15 to 20 minutes. Drain and transfer cod to a bowl filled with cold water until cooled, 10 to 15 minutes.
• Meanwhile, in a large bowl, whisk together olive oil, lemon juice, olives, garlic, and basil; season with salt and pepper.
• Drain cod and flake with a fork. Add to bowl with olive oil mixture; toss to coat. Refrigerate at least 1 hour before serving. Serve chilled or at room temperature.

QUICK MOCK CAESAR SALAD

Steps:

• In small bowl, whisk the first five ingredients. In a large bowl, add lettuce. Pour dressing over salad; toss to coat. Sprinkle with croutons and shredded cheese.

INSALATA DI BACCALA: COD SALAD

Steps:

• Cut the hydrated cod into 2-inch by 2-inch pieces. In a large pot of cold water, add the carrot, celery, and onion. When the water begins to simmer, add the cod pieces and cook for about 5 minutes, or until the cod begins to flake. Once cooked, remove the skin and any odd bone you may find. Break up the cod and place in a salad bowl with the olives, parsley, olive oil, and salt, to taste. Mix well. Let the salad rest in the refrigerator or serve immediately.

BACCALA SALAD

Steps:

• Soak cod for 2 to 3 days, refrigerated, changing water regularly. In large pot, bring 6 quarts of water to a boil, add cod and cook until fish breaks off easily. Strain and cool. After it cools, remove skin and bones, if there are any, and break into bite size pieces. In medium saute pan heat oil and saute garlic for 2 to 3 minutes. Cool.
• In a bowl, add cod, pour oil and garlic over, add lemon juice, peppers, olives, capers, parsley and salt and pepper, to taste. Place in serving platter and serve at room temperature.

KETO MOCK CRAB SALAD

Steps:

• Combine mock crab meat, celery, bell pepper, scallions, mayonnaise, lemon juice, adobo seasoning, salt, and black pepper in a bowl. Cover and chill for 30 minutes before serving.

MOCK BACCALLA SALAD

Steps:

• Combine the cod, olive oil, salt and water in a saucepan.
• Bring the water to a boil.
• Reduce heat to a simmer and poach gently for 10 minutes.
• Drain, rinse, and cool.
• Flake cod with a fork.
• Combine remaining ingredients.
• Add cod, stir together gently.
• Place covered in the refrigerator for 2-4 hours or overnight. (The fish absorbs more flavor).

ROSé'S BACCALà SALAD

Steps:

• 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 (see cooks' note, below). Drain and chill until ready to use.
• 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.
• Shred cod and stir together with celery, garlic, olives, roasted peppers, parsley, and basil.
• Stir together lemon juice, vinegar, sugar, 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.

MOMS - BACCALA SALAD (INSALATA DI BACCALA)

Steps:

• Boil the *rinsed cod for around 15 minutes.
• Let the cod cool.
• In a large bowl flake the cod.
• Mix in the chopped Parsley.
• Add the extra Virgin Olive Oil and Lemon Juice - mix.
• Add the Black Olives, Spanish Olives, and pepper flakes - mix.
• Add salt if needed and enjoy.

MOCK CRAB LOUIS SALAD

Steps:

• In a bowl, combine the peas, crab, celery, onion and green pepper. Combine the mayonnaise, ketchup, horseradish, Worcestershire sauce, salt and pepper; pour over crab mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled. Serve on a lettuce-lined plate with egg and tomato.