This is an odd-sounding salad, but everyone who tastes it loves it. The saltiness of the bacalao, salt cod, which is not overwhelming as long as you’ve handled it properly, is balanced by the other flavors, and the crunch of vegetables is a welcome addition.
Recipe information
Yield
makes 4 servings
Ingredients
2 tablespoons fresh lemon juice
2 tablespoons cider or red wine vinegar
1/3 cup extra virgin olive oil
Salt and black pepper to taste
4 to 6 cups salad greens, preferably a mixture, roughly chopped
1 pound dried salt cod, soaked, cooked, and shredded (page 245)
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 leaves
Preparation
Step 1
Mix the lemon juice and vinegar in a large bowl; whisk in the oil in a slow, steady stream until well combined. Season with salt and pepper and toss in the salad greens. Transfer the salad to a serving bowl or plate.
Step 2
Toss the salt cod, orange, tomato, olives, and parsley together and arrange on top of the salad greens. Serve immediately.
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
