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Servings: |
4 servings |
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Ingredients: |
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1 sm. red onion
Red wine vinegar
1/2 green pepper
1/2 red pepper
2 ripe tomatoes
1/2 cup flat leaf parsley
2 cloves garlic
Extra virgin olive oil
Sherry vinegar
1/2 lb. salt cod, soaked, skinned, boned and shredded
Black olives
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Directions:
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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.
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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.
Recipe from "Devotion to Cod," by Moro chef Jake Hodges, in the Electronic Telegraph/London Telegraph, 01/October/1998.
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