Catalan Shredded Salt Cod Salad Recipes

PORTUGUESE RICE AND SALT COD SALAD

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.

CATALAN SALAD

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.

AJOARRIERO - SPANISH SALT COD AND RED PEPPER SALAD

Steps:

• Prepare the salt cod.
• Soak the fish for at least 24 or as much as 48 hours, changing the water three to four times each day.
• When the cod has softened, remove any skin and bones.
• Shred the fish, tearing it into thin strips with your hands.
• Prepare the peppers.
• Char the peppers over an open flame (If you don't have a grill or a gas stove, you'll have to do this in the broiler--which requires care to avoid burning).
• Using tongs, turn the peppers frequently until the skin is blackened and blistered.
• Transfer the charred peppers to a brown paper bag, roll it closed and let the peppers sit in the bag for 15 to 20 minutes.
• Using a paring knife, carefully scrape the blackened skin away.
• Cut the peppers open, remove and discard the seeds and white membrane.
• Slice the peppers into strips or chunks.
• Prepare the potatoes.
• Peel the potatoes and cut them into chunks.
• Add them to a pan of rapidly boiling salted water.
• Cook, covered, for 10 to 12 minutes until the potatoes are tender.
• Drain.
• As soon as the potatoes are cool enough to handle, slice them about 1/4 inch thick into a salad bowl.
• While the potatoes are still warm, add three tablespoons of the oil, the vinegar and salt and pepper to taste.
• Prepare the salad.
• Add the shredded cod fish and the sliced pepper to the potatoes and toss gently.
• Cover bowl with plastic wrap and set aside at room temperature for about an hour.
• When you are ready to serve, arrange the salad on a serving platter.
• Heat the remaining olive oil in a saute pan over medium heat.
• Add and brown the garlic slices.
• Pour this hot garlic and oil over the salad and serve.

SALT COD SALAD

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.