“Esqueixada”

A Mixed Salad

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

This very tasty salad is made with 3 or 4 tablespoons of dry salt cod, previously boiled and flaked, a few boned anchovies, stoned olives, sliced uncooked onion, 2 or 3 uncooked pimientos, all put in a salad bowl, on crisp lettuce leaves, dressed with salad oil and vinegar, salt and pepper, and garnished with slices of hard-boiled eggs.