Esqueixada (cod Salad) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 small: red onion,
red wine vinegar,
1/2: green pepper,
1/2: red pepper,
2: ripe tomatoes,
1/2 cup: flat leaf parsley,
2 cloves: garlic,
extra virgin olive oil,
sherry vinegar,
1/2 lbs: salt cod, soaked, skinned, boned an, d shredded
black olives,
Directions:
Slice the onion very finely and leave to soak in a mixture of half red wine
vinegar and half water. Slice peppers very finely. Cut tomatoes into
sixths and remove seeds. Chop the parsley. Drain the onions. Make a
dressing of the garlic crushed with salt and a mixture of olive oil and
sherry vinegar in a ratio of one-third sherry vinegar to two-thirds olive
oil. Gently mix all the ingredients together, taking care not to turn it
into a mush, and marinate with the dressing for one hour in the
refrigerator.
Chefs Comments
For this simple Catalan salad, it is very important to find a soft salt cod
(available from Neals Yard, mail order: 0171-407 1800). As the fish is
not cooked, the cod must be soaked for at least 48 hours. And its
essential to acquire the finest ingredients, especially a strong, fruity
olive oil, preferably Spanish.
Contributor: Devotion to Cod, by Moro chef Jake Hodges, in the Ele
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
Source from luhu.jp
vinegar and half water. Slice peppers very finely. Cut tomatoes into
sixths and remove seeds. Chop the parsley. Drain the onions. Make a
dressing of the garlic crushed with salt and a mixture of olive oil and
sherry vinegar in a ratio of one-third sherry vinegar to two-thirds olive
oil. Gently mix all the ingredients together, taking care not to turn it
into a mush, and marinate with the dressing for one hour in the
refrigerator.
Chefs Comments
For this simple Catalan salad, it is very important to find a soft salt cod
(available from Neals Yard, mail order: 0171-407 1800). As the fish is
not cooked, the cod must be soaked for at least 48 hours. And its
essential to acquire the finest ingredients, especially a strong, fruity
olive oil, preferably Spanish.
Contributor: Devotion to Cod, by Moro chef Jake Hodges, in the Ele
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
Source from luhu.jp