Esqueixada (cod salad)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | red onion |
| red wine vinegar | ||
| ½ | green pepper | |
| ½ | red pepper | |
| 2 | ripe tomatoes | |
| ½ | cup | flat leaf parsley |
| 2 | cloves garlic | |
| extra virgin olive oil | ||
| sherry vinegar | ||
| ½ | pounds | salt cod, soaked, skinned, boned an; d shredded |
| black olives | ||
Directions
Slice the onion very finely and leave to soak in a mixture of half red wine vinegar and half water. Slice peppers very finely. Cut tomatoes into sixths and remove seeds. Chop the parsley. Drain the onions. Make a dressing of the garlic crushed with salt and a mixture of olive oil and sherry vinegar in a ratio of one-third sherry vinegar to two-thirds olive oil. Gently mix all the ingredients together, taking care not to turn it into a mush, and marinate with the dressing for one hour in the refrigerator.
Chef's Comments
For this simple Catalan salad, it is very important to find a soft salt cod (available from Neal's Yard, mail order: 0171-407 1800). As the fish is not cooked, the cod must be soaked for at least 48 hours. And it's essential to acquire the finest ingredients, especially a strong, fruity olive oil, preferably Spanish.
Contributor: 'Devotion to Cod,' by Moro chef Jake Hodges, in the Ele NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000