Salt Cod Salad

Name: Salt Cod Salad
Total time: 20 min
Yield: 4 servings
Ingredients: 2 tablespoons fresh lemon juice, or to taste; 2 tablespoons cider vinegar or red wine vinegar; 1/3 cup extra virgin olive oil; Salt and pepper; 6 to 8 cups salad greens (preferably a mixture), washed, dried and roughly chopped; 1 pound boneless salt cod, soaked overnight, drained and poached 15 minutes; 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

By Mark Bittman

Total Time: 20 minutes
Rating: 4(12)
Comments: Read comments

Featured in: THE MINIMALIST; The Cod Transformed: First by Salt, Then by Fire

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Ingredients

Yield:4 servings

2tablespoons fresh lemon juice, or to taste
2tablespoons cider vinegar or red wine vinegar
⅓cup extra virgin olive oil
Salt and pepper
6 to 8cups salad greens (preferably a mixture), washed, dried and roughly chopped
1pound boneless salt cod, soaked overnight, drained and poached 15 minutes
1orange, peeled and segmented
1tomato, cored and chopped, or a handful of cherry tomatoes cut in half
⅓cup pitted black olives (preferably oil cured), roughly chopped
⅓cup chopped fresh parsley

Ingredient Substitution Guide

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Preparation

Step 1
Mix juice, vinegar and oil in a large bowl; whisk until well combined. Season to taste with salt and pepper, and toss in salad greens. Transfer salad to a serving bowl or plate.
Step 2
Chop the salt cod with a knife, and then shred it with your fingers. Toss the cod, orange, tomato, olives and parsley together, and arrange on top of the salad greens. Serve.

Ratings

4 out of 5

12 user ratings

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Comments

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Janet7 years ago

My grandmother soaked her baccala for days. Changing the water as the clock ticked. I much prefer the idea of "overnight". Is that really enough?

David F4 years ago

You have to check it as you go because different sources have different degrees of saltiness. You don't need to cook it to check it. Just cut off a small piece after 12 hours, and if it's too salty give it 12 more and so on. Just poach till it's opaque.

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