1.  Rinse the salt cod one last time and place it in a large pan. Add enough water to the pan to cover the fish. Place the pan on the stovetop over medium heat. Then add the lemon peel, garlic cloves, bay leaf, parsley, white wine and 2 tablespoons olive oil to the pan. Allow the water to come to a boil, then lower the fire to low heat, cover the pan and barely simmer the fish for 20 minutes or until thoroughly cooked.

2.  When the fish has finished cooking, remove all pieces from the cooking liquid and set aside. Allow it to cool for at least 30 minutes to 1 hour.

3.  While the fish is cooling, clean and cut all of the vegetables for the salad.

4.  In a large salad bowl or platter, add the celery, carrots, radishes, olives, capers, tomatoes, shallot and arugula. When the fish has cooled, flake it into larger pieces into the bowl with the vegetables. Then add the olive oil and vinegar to the mix. Toss the salad thoroughly to combine. If the salad seems a little dry, add more olive oil and vinegar as needed.

5.  Serve the salad cold or at room temperature.

Notes

Depending on the thickness of the salt cod, the fish needs to be soaked for at least 2 days to remove the salt. If the fillet has not been cut, cut it into large pieces. Rinse the pieces well in warm water to remove the outer coating of salt. Place the fish in a bowl and fill the bowl with cool water to cover the pieces. Cover the bowl and place it in the refrigerator. Change the water every 12 to 24 hours. If the thicker pieces still appear to be hard after 2 days, change the water and soak again for another 24 hours.