Catalan Shredded Salt Cod Salad

Recipe Ingredients

1 lb	454g / 16oz	Boneless dried salt cod
1 lb	454g / 16oz	Red or green pepper - cored, seeded, (small)
		And cut into thin rings
1/2		Red onion - thinly sliced, (large)
		And separated into rings
1		Firm, ripe tomato - thinly sliced (large)
1/3 cup	78ml	Fruity Spanish olive oil
1/4 cup	59ml	Red wine vinegar
4 cups	584g / 20oz	Garlic cloves - finely chopped (large)
1/2 teaspoon	2.5ml	Freshly-ground black pepper
		Salt, if necessary - to taste
1/2 cup	118ml	Oil-cured black olives
3		Hard-boiled eggs - quartered
1/2		Oregano, leaves only - finely chopped

Recipe Instructions

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 hard-boiled egg. Scatter the oregano over the dish.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6263 broadcast 04-22-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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