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Nonna Lidia’s Christmas baccalà, green olive and chilli salad

You'll need

300 gm baccalà ½ small Spanish onion, thinly sliced 2 cloves of garlic, thinly sliced 1 cup (loosely packed) flat-leaf parsley leaves, coarsely torn 75 gm (½ cup) large firm-fleshed green olives, such as gordal, pitted and chopped 2 lemons, juice only 125 ml (½ cup) extra-virgin olive oil 2 tsp dried chilli flakes, to serve


  • 01
  • Place baccalà in a non-reactive container, cover with double the volume of cold water and refrigerate for 1½ days, changing the water 4 times. Drain, transfer to a saucepan, cover with plenty of cold water, bring to the boil, then simmer over low heat for 15-20 minutes or until cooked. Drain, discard bones and skin and coarsely flake flesh.
  • 02
  • Combine baccalà and remaining ingredients, except chilli flakes, in a bowl, season to taste with freshly ground black pepper and toss gently to combine.
  • 03
  • Serve scattered with chilli flakes to taste.

This is an adaptation of Jo's [Matt's partner] grandma's recipe. Selecting the finest baccalà is crucial. Thick, white, salty pieces are the key signs to look for and follow the strict soaking regimen for 1½ days.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Dec 2007

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