Baccala "Carpaccio" With Herb Salad

Recipe Ingredients

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

Recipe Instructions

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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