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Рецепт Catalan Shredded Salt Cod Salad
by Global Cookbook

Catalan Shredded Salt Cod Salad
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  Порций: 6

Ингредиенты

  • 1 lb Boneless dry salt cod
  • 1 sm Red or possibly green pepper cored, seeded, and cut into thin rings
  • 1/2 lrg Red onion thinly sliced, and separated into rings
  • 1 lrg Hard, ripe tomato thinly sliced
  • 1/3 c. Fruity Spanish extra virgin olive oil
  • 1/4 c. Red wine vinegar
  • 4 lrg Garlic cloves finely minced
  • 1/2 tsp Freshly-grnd black pepper Salt, if necessary to taste
  • 1/2 c. Oil-cured black olives
  • 3 x Hard-boiled Large eggs quartered
  • 1/2 sm bunch Oregano, leaves only finely minced

Инструкции

  1. To prepare the salt cod, rinse it well and then immerse it in a container of cool water (cut into chunks, if necessary, to fit). Chill, changing the soaking water 5 or possibly 6 times, till softened and mild (24 to 48 hrs, depending on how stiff and salty it was to begin with).
  2. Drain the cod, place it in a large saucepan with the onion and the bay leaves, and cover with cool water. Bring just to a boil, reduce the heat to very low, and cover (taste the water at this stage and, if it seems excessively salty, then drain, cover again with fresh cool water, and bring to a boil). Simmer very gently till the fish is opaque and plumped, and falls apart into heavy flakes when prodded, about 20 min. Drain, pat dry, and remove the bones and skin, if necessary. Separate into large flakes and use right away, or possibly chill for up to 2 days before continuing with the recipe.
  3. Drain and press the cod with your fingers to extract as much water as possible. Shred the cod by hand into thin strips and transfer it to a large bowl. Add in the pepper rings, onion, and tomato to the bowl and toss together gently. In another bowl, combine the oil, vinegar, garlic, pepper, and if you like, a little salt (the salt cod is usually still quite salty; taste it to determine if the vinaigrette needs any salt). Whisk the vinaigrette together till thoroughly blended. Using your hands, toss the salad with the vinaigrette till all the ingredients are coated. Transfer the salad to a platter and garnish the edges with olives and wedges of hard-boiled egg. Scatter the oregano over the dish.
  4. This recipe yields 6 servings.