Food & Cooking Recipes Appetizers Baccala Salad 4.0 (2) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 20, 2013 Print Rate It Share Share Tweet Pin Email Servings: 6 This recipe for baccala salad is courtesy of Sal Scognamillo, owner of Patsy's. Ingredients 2 pounds skinless, boneless salt cod (baccala) ¼ cup olive oil Juice of 2 lemons 20 gaeta olives, pitted 1 clove garlic, finely chopped 2 tablespoons finely chopped fresh basil Coarse salt and freshly ground black pepper, to taste Directions 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. Rate it Print