Salt Cod, Potato, and String Bean Salad

Name: Salt Cod, Potato, and String Bean Salad
Yield: serves 6
Ingredients: 1 pound boneless baccalà fillet, soaked for 8 hours (enough time to get the salt out of the fish), changing the water 3 or 4 times; 3 medium russet potatoes (about 1 1/2 pounds); 1 pound green beans, trimmed; 1 small red onion, thinly sliced; 1/2 cup roasted red-pepper strips; 1/2 teaspoon kosher salt; 1/8 teaspoon peperoncino flakes, or to taste; 1/4 cup extra-virgin olive oil; 3 tablespoons white-wine vinegar

December 14, 2011

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 notes

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