In a medium saucepan
over low heat, bring 2 quarts of water to a simmer
and add the baccala. Cook for 5 minutes, then drain
, and set aside in a bowl, to cool.
Bring 6 quarts of water to a boil in a large pot over high heat, 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.