Traditional Christmas Eve Baccalà Salad (Insalata di Baccalà)

This is one of those dishes that defines Christmas Eve for so many Italian-American families. It is the centerpiece of the cold antipasto course during the Feast of the Seven Fishes.

Because the ingredients are so few, the quality of each one matters immensely. This salad is not about complex cooking techniques; it’s about patience during the soaking process and using your best olive oil to dress the final dish.

It is clean, bright, deeply savory, and tastes like tradition.

Traditional Christmas Eve Baccalà Salad (Insalata di Baccalà)

Yields: 6-8 appetizer servings | Prep time: 20 mins (+ 2-3 days soaking) | Cook time: 15 mins

Ingredients:

• 1 lb dried Salt Cod (Baccalà) fillets (look for thick, white pieces)
• 2 cloves fresh garlic, minced very finely (almost a paste)
• ½ cup quality cured olives (Gaeta, Castelvetrano, or Kalamata), pitted and roughly chopped
• 3 Tbsp capers, drained and rinsed
• 1 cup fresh flat-leaf parsley, chopped (don't be shy with the parsley, it’s a main component)
• ½ cup Forvm Arbequina Extra Virgin Olive Oil (plus more for finishing)
• Juice of 2 large lemons (about ½ cup), plus more to taste
• Freshly cracked black pepper

Optional Traditional Add-ins:

• ½ cup thinly sliced celery hearts (adds a nice fresh crunch)
• A pinch of red pepper flakes (if your family likes a little heat)

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Method:

1. The Soak (The Test of Patience): You must begin this process at least 2 days before you plan to serve. Rinse the excess exterior salt off the dried fish. Place the cod in a large glass or ceramic bowl and cover it completely with cold water. Place the bowl in the refrigerator. Change the water at least three times a day for 2 to 3 days.

• How to know when it's ready: Cut off a tiny piece of the raw fish and taste it after 2 days. It should taste like fresh ocean fish with a pleasant, mild saltiness. If it is still intensely, unpleasantly salty, keep soaking for another 24 hours.

2. Poach the Fish: Drain the soaked cod. Place it in a large pot and cover with fresh cold water. Bring the water just to a gentle simmer over medium heat. Immediately reduce heat to low and poach gently until the fish is opaque and flakes easily with a fork (about 10 to 15 minutes, depending on thickness).

• Crucial Tip: Do not let it reach a rolling boil, or the fish will seize up and become tough.

3. Cool, Clean, and Flake: Drain the fish carefully gently into a colander and let it cool completely on a large plate or cutting board. Once cool to the touch, use your fingers to remove any remaining skin and carefully feel for and remove any stray bones. Flake the fish into large, bite-sized chunks into a large serving bowl.

4. Dress the Salad: Add the minced garlic, chopped olives, capers, and the generous amount of fresh parsley to the bowl with the fish.

Pour over the Forvm Arbequina Extra Virgin Olive Oil and the fresh lemon juice. Season generously with fresh cracked black pepper. (Because of the olives, capers, and residual salt in the fish, you will likely not need additional salt).

5. The Marinate: Gently toss everything together with two large spoons, being careful not to break the fish into mush. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This resting period is absolutely crucial for the garlic bite to mellow out and the oil and lemon to penetrate the fish.

To Serve: Bring the salad out of the fridge about 30 minutes before serving so the olive oil isn't solidified and the flavors "wake up." Give it one final gentle toss, taste to see if it needs a fresh squeeze of lemon, drizzle with a final luscious stream of Forvm Arbequina EVOO, and serve with crusty Italian bread.

- Danny Catullo, Chief Foodie Finder