Baccalà Salad

Recipe contributed by Elizabeth Bassen

Ingredients
2 or 3 pounds of dried baccalà
2 or more cloves of garlic, minced
Half of a cup of chopped Italian parsley
1/4 cup extra virgin olive oil
1/4 c cured black olives, pitted
1 lemon quartered

Preparation
Soak baccalà in cold water for three days changing the water at least twice a day. When it is softened, boil it or steam it till it is cooked and flakes easily. Let it cool. Get a nice decorative bowl and break up the baccalà into pieces (bite size or bigger). Toss in the garlic and the chopped italian parsley. Add the olive oil and mix well. Add Salt and Pepper only if needed or wanted. Add the black olives and mix gently. Place quartered pieces of lemon around the bowl. Serve chilled or at room temperature. Enjoy! Serves 4-6 people.