Instructions: In a medium saucepan, bring 2 quarts of water to a simmer and add the baccala. Cook for 5 minutes, then drain, and set aside to cool.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Add the cauliflower and cook for 5 minutes, or until tender. Drain and allow to cool.

Place the cooled cauliflower in a large bowl. Flake the baccala with a fork and add to the cauliflower, along with the parsley, mint, chile, chicory, vinegar, olive oil and salt and pepper, to taste. Toss well to coat and serve.

This recipe yields 6 servings.

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