Catalan shredded salt cod salad

 
                      Catalan Shredded Salt Cod Salad
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Salt cod -- boneless, dried
    1       sm           Red or green bell pepper --
                         Prepared
      1/2   lg           Red onion -- thinly sliced
    1       lg           Tomato -- thinly sliced
      1/3   c            Fruity Spanish olive oil
      1/4   c            Red wine vinegar
    4       lg           Garlic cloves -- finely
                         Chopped
      1/2   ts           Freshly ground black pepper
      1/2   c            Oil cured black olives
    3                    Hardboiled eggs --
                         Quartered
      1/2   sm           Bunch oregano leaves- finely
                         -chopped
 
   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.
   
   Core, seed and wash the pepper.  Cut into thin rings.
   Separate rings of onion. Select 1 large, firm, ripe
   tomato and slice it thinly.
   
   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.  Yields 6 servings
   
   Recipe By     : Feniger and Milliken, Too Hot Tamales,
   TVFN
  
 
 
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