Baccala "Carpaccio" With Herb Salad Recipe - Cooking Index
1 | Dried salt cod - soaked for 48 hours, Changing the water 3 to 4 times | |
1 | Thyme, leaves only | |
1 | Parsley, leaves only | |
1 | Marjoram, leaves only | |
1 | Oregano, leaves only | |
1/2 cup | 31g / 1.1oz | Oven Roasted Tomatoes - (see recipe), cut into chunks |
3 tablespoons | 45ml | Extra-virgin olive oil - plus more for drizzling |
1 tablespoon | 15ml | Freshly-squeezed lemon juice |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
4 tablespoons | 60ml | Real balsamic vinegar |
Once the cod has soaked for the requisite time, remove from the water and pat dry. With a very sharp fillet knife, slice the cod into very thin slices and set aside.
In a small, non-reactive bowl, combine the herbs and oven-roasted tomatoes and toss with the lemon juice, olive oil and salt and pepper, to taste.
Divide the baccala evenly among 4 chilled dinner plates. Top each serving with a mound of the salad, drizzle with best-quality extra virgin olive oil and balsamic vinegar.
Source:
"MOLTO MARIO with Mario Batali - (Show # MB-2B30) - from the TV FOOD NETWORK"
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