Italian Baccala Salad (Medium Spoons 4/10)

• 1 package Salted Cod
• 2 cups Black Olives
• 1 cup Kalamata Olives
• 2 cups Green Olives
• 1/2 jar Roasted Red Pepper (sliced)
• 1/2 cup Olive Oil
• 3 dashes Italian Seasonings
• 6 cups Water (for soaking)
• 1 quart Water (for boiling)
• 2 tablespoons Red Wine Vinegar (optional)
• 1 package Mozzarella Balls
• 1 package Provolone chunks (optional)

1. Depending on how salty your cod is, let soak, refrigerated, in a container of water, changing 1-3 times daily for 1-3 days
2. Bring pot of water and cod just to boil (It should flake. Don't boil or it gets tough)
3. When finished, scoop out with slotted spoon and keep in clean container
4. In separate pot, heat the olives, oil, spices, and peppers until they sizzle (optional step. I found it melded the flavours better than just dumping them in.)
5. Let cool in clean container with cod
6. Add cheese(s) and vinegar and mix well
7. Serve chilled

cod, black olives, olives, green olives, red pepper, olive oil, italian seasonings, water, water, red wine vinegar, mozzarella balls

Taken from www.epicurious.com/recipes/member/views/italian-baccala-salad-medium-spoons-4-10-585ccf518f480acd0a21a65f (may not work)