SALT COD SALAD (for four)

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


1.   Mix juice, vinegar and oil in a large bowl and whisk until well combined.  Season to taste with salt and pepper and remove half of dressing to a measuring cup.  Toss the salad greens with the dressing remaining in the bowl and transfer salad to a serving bowl or plate.

2.   Chop the salt cod with a knife, then shred it with your fingers.  Toss the cod, orange, tomato, olives and parsley together, add the reserved dressing, and toss.  Arrange the cod mixture on top of the greens and serve.

from Mark Bittman, the New York Times

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