Baccalà Salad Recipe

• 1 Pound salt cod, soaked and drained
• 2 cloves garlic, chopped
• 4 tbsp olive oil
• 1 Lemon, juiced
• 1/2 Cup whole cured black olives
• 1 Celery stalk, diced
• 1/2 tsp Black pepper, freshly ground
• 1/8 tsp Red pepper flakes

• Place presoaked codfish in a medium saucepan, add water.
• Bring the water to a boil and simmer for 3 minutes or until the fish flakes easily.
• Remove the cod and drain the cod well.
• In a bowl mix the garlic, olives, celery, and black pepper, red pepper, lemon juice, and olive oil.
• Break the cod apart in medium pieces and add to the bowl.
• Toss the cod with the garlic-olive mixture.
• Refrigerate it for at least one and a half hour before serving.
• Baccala Salad is ready.