Salt Cod Salad

Name: Salt Cod Salad
Prep time: 20 min
Total time: 20 min
Yield: Makes 4 servings
Cuisine: Spanish
Ingredients: ⅓ cup extra virgin olive oil; Salt and black pepper to taste; 2 tablespoons cider or red wine vinegar; 2 tablespoons cider or red wine vinegar; 1 pound dried salt cod, soaked, cooked, and shredded; 1 orange, peeled and segmented; Salt and black pepper to taste; 4 to 6 cups salad greens, preferably a mixture, roughly chopped; ⅓ cup pitted black olives, preferably oil-cured, roughly chopped; ⅓ cup pitted black olives, preferably oil-cured, roughly chopped; 1 tomato, cored and chopped, or a handful of cherry tomatoes, cut in half; 1 tomato, cored and chopped, or a handful of cherry tomatoes, cut in half; ⅓ cup chopped fresh parsley leaves; 2 tablespoons fresh lemon juice

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
20 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

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.

Ingredients

2 tablespoons fresh lemon juice
2 tablespoons cider or red wine vinegar
⅓

Europe
Spain
Dinner
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

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.