SALT COD SALAD

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Salt Cod Salad image

This is an odd-sounding salad, but everyone who tastes it loves it. The saltiness of the bacalao, salt cod, which is not overwhelming as long as you've handled it properly, is balanced by the other flavors, and the crunch of vegetables is a welcome addition.

Yield makes 4 servings

Number Of Ingredients 10

2 tablespoons fresh lemon juice
2 tablespoons cider or red wine vinegar
1/3 cup extra virgin olive oil
Salt and black pepper to taste
4 to 6 cups salad greens, preferably a mixture, roughly chopped
1 pound dried salt cod, soaked, cooked, and shredded (page 245)
1 orange, peeled and segmented
1 tomato, cored and chopped, or a handful of cherry tomatoes, cut in half
1/3 cup pitted black olives, preferably oil-cured, roughly chopped
1/3 cup chopped fresh parsley leaves

Steps:

  • Mix the lemon juice and vinegar in a large bowl; whisk in the oil in a slow, steady stream until well combined. Season with salt and pepper and toss in the salad greens. Transfer the salad to a serving bowl or plate.
  • Toss the salt cod, orange, tomato, olives, and parsley together and arrange on top of the salad greens. Serve immediately.

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