Catalan Salad Recipes

CATALAN SALAD

Catalan Salad image

This light, fresh and flavoursome salad makes an unusual but delightful accompaniment to many dishes.

Provided by English_Rose

Categories Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

6 heads endive
6 egg tomatoes, sliced
6 shallots, finely sliced
8 ounces green beans, lightly cooked and cooled
6 fresh artichoke hearts, cooked, cooled and sliced
4 tablespoons sherry wine vinegar
8 tablespoons olive oil
1 pinch celery salt
1 pinch fennel seed
1 pinch pepper

Steps:

Separate the endive leaves, wash and dry them and make a base layer of them on a flat salad plate.
Pile the tomato slices on top and then the shallot slices. Scatter over the beans and the artichoke slices.
To make the dressing, mix together the sherry vinegar and the oil. Add a pinch of celery salt, a pinch of fennel seed and season with salt and freshly ground black pepper.
Pour the dressing over the salad and serve immediately.

Nutrition Facts : Calories 523.4, Fat 29.2, SaturatedFat 4.2, Sodium 779.5, Carbohydrate 60.4, Fiber 37.2, Sugar 8.1, Protein 18.9

CATALAN SHREDDED SALT COD SALAD

Catalan Shredded Salt Cod Salad image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 pound boneless dried salt cod
1 small red or green pepper, cored, seeded, and cut into thin rings
1/2 large red onion, thinly sliced and separated into rings
1 large, firm, ripe tomato, thinly sliced
1/3 cup fruity Spanish olive oil
1/4 cup red wine vinegar
4 large cloves garlic, finely chopped
1/2 teaspoon freshly ground black pepper
Salt, if necessary, to taste
1/2 cup oil cured black olives
3 hard-boiled eggs, quartered
1/2 small bunch oregano, leaves only, finely chopped

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.

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