Salt Cod Salad Recipes

Steps:

• 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.
• 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.

Steps:

• To prepare the salt cod, rinse it well and then immerse it in a container of cold water (cut into chunks, if necessary, to fit). Refrigerate, changing the soaking water 5 or 6 times, until softened and mild (24 to 48 hours, depending on how stiff and salty it was to begin with).
• Drain the cod, place it in a large saucepan with the onion and the bay leaves, and cover with cold 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 cold water, and bring to a boil). Simmer very gently until the fish is opaque and plumped, and falls apart into heavy flakes when prodded, about 20 minutes. Drain, pat dry, and remove the bones and skin, if necessary. Separate into large flakes and use right away, or refrigerate for up to 2 days before continuing with the recipe.
• 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 the pepper rings, onion, and tomato to the bowl and toss together gently. In another bowl, combine the oil, vinegar, garlic, pepper, and if desired, 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 until thoroughly blended. Using your hands, toss the salad with the vinaigrette until all the ingredients are coated. Transfer the salad to a platter and garnish the edges with olives and wedges of hardboiled egg. Scatter the oregano over the dish.

Steps:

• In a large saute pan, heat 3 tablespoons of the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute until golden, about 3 to 4 minutes. Add the garlic, green onions, parsley, and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes, or until the tomatoes are soft. Add the crushed red pepper and salt cod. Continue to cook for 3 minutes, stirring constantly. Remove from the heat and turn into a mixing bowl. Add the rice and lemon juice, mix thoroughly. Drizzle in enough olive oil, so the rice is not dry. Reseason, if necessary. Lay the lettuce on the bottom of a platter. Spoon the rice salad on top of the lettuce. Garnish with the eggs and green olives.

Steps:

• First soak your cod 24 hours, changing the water 3-4 times.
• Next day remove cod from water and remove the skin and remove all the bones; set aside. You then shred it ( unravel ) with your hand (fingers) and set aside in a bowl.
• Meanwhile cook the potatoes with the skin in salted boiling water.
• Also boil your eggs.
• When all is cooked and cooled you then remove skin from the potatoes and peel the eggs, cut potatoes into bite size pieces, and quarter eggs.
• Now peel the onion and garlic cloves, slice the onion in thin circles and chop the garlic finely.
• Place everything in a glass salad bowl, for the exception of the eggs, and tomatoes that are also sliced into quarters.
• Season to your own taste with the olive oil and vinegar, salt and pepper to your own taste.
• Decorate with the eggs and tomatoes, and olives, sprinkle the chopped parsley over the top. Enjoy. (Serve cold).