Shredded Salt Cod Salad

Name: Shredded Salt Cod Salad (Esqueixada)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 1 garlic clove, crushed to a paste with salt; 1 garlic clove, crushed to a paste with salt; a handful of small black olives, like niçoises; 1½ tablespoons good-quality red wine vinegar, or half red wine and half sherry vinegar; 1½ tablespoons good-quality red wine vinegar, or half red wine and half sherry vinegar; 1½ tablespoons good-quality red wine vinegar, or half red wine and half sherry vinegar; sea salt and black pepper; sea salt and black pepper; 4 tablespoons extra virgin olive oil; 15 cherry tomatoes (approx. 225 g), halved; 1 green pepper, quartered, seeded and thinly sliced; 1 red pepper, quartered, seeded and thinly sliced; 300 g thick fillet of salt cod (dried weight), washed and soaked in the fridge for 48 hours, changing the water 4 times; 300 g thick fillet of salt cod (dried weight), washed and soaked in the fridge for 48 hours, changing the water 4 times; ½ small red onion, sliced wafer-thin; a handful of small black olives, like niçoises; 1 large bunch fresh flat-leaf parsley, roughly chopped

Esqueixada

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

‘Esqueixada’ is a refreshing and delicious Catalan salad made from raw salt cod. As the word ‘esqueixar’ meaning ‘to tear’ suggests, the salt cod is literally shredded by hand. In Catalunya, market stalls specialising in salt cod sell esqueixada strips to make this dish. The simplicity of this salad does rely on good ingredients: sweet tomatoes and peppers in season, mild onion, fruity olive oil and good vinegar as well as a little time for all the flavours to infuse.

Ingredients

Europe
Spain
Fish course
Starter
Pescatarian
Spicy
Gluten-free
Mediterranean

Ingredients

Method