Baccalà in brodo di arancia e con puntarelle, capperi e alici di Sicilia | Chef Deg | Saporie

Prepare the lemon by removing the rind, ensuring no white pith remains.

Soak the lemon rind in cold water for 30 minutes to reduce bitterness.

Drain the lemon rind and chop it into small pieces.

Rinse the capers under cold water to remove excess salt.

Thinly slice the red onion and soak it in cold water for 10 minutes.

Chop the parsley finely.

In a mixing bowl, combine the chopped lemon rind, capers, red onion, and parsley.

Drizzle olive oil over the mixture and add lemon juice to taste.

Season with salt and black pepper to taste.

Toss the salad gently to combine all ingredients.

Let the salad sit for 10 minutes to allow flavors to meld.

Serve chilled or at room temperature.

Spice Level:

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