Insalta tal-Bakkaljaw – Salt Cod Salad

Salt cod traditionally associated with lent is so versatile that it can make a plain hearty meal. The balance of salt cod with the vegetables makes this salad extremely tasty.

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Insalata tal-Bakkaljaw - Salt Cod Salad

(1 votes, average: 5.00 out of 5)
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dinner, lunch, vegetarian – Mediterranean

By MC – Serves: 2

Prep Time: 30 minutes – Cooking Time: 20 minutes – Total Time: 50 minutes

Salt cod traditionally associated with lent is so versatile that it can make a plain hearty meal. The balance of salt cod with the vegetables makes this salad extremely tasty.

Ingredients

500g salt cod

400g potatoes

50g kuhne pickled onions

75g kuhne red cabbage

50g lora black olives,

2 garlic cloves minced

2 hard boiled eggs

2 tbsp kuhne balsamic vinegar

2 tbps golden drop olive oil

1 large tomato

1 small bunch of fresh parsley

bay leaf

freshly ground black

pepper

Instructions

1

Rinse any excess salt off the cod. Place the cod into a large bowl and cover it with cold water. Leave it to soak in the fridge for at least 24 hours, changing the water three to four times.

2

Put the cod into a pan with the bay leaf and cover it with fresh, cold water. Bring it to just below boiling point

3

Remove the pan from the heat and leave it to stand for about 10 minutes.

4

Once cooled, remove the cod's skin and any bones and flake the flesh with a fork.

5

Place it in a large bowl.

6

Peel and quarter the already boiled potatoes and then add them to the cod,

7

Add the chopped parsley, the artichoke hearts, red cabbage and olives

8

Combine the oil, vinegar, garlic and pepper in a bowl. Whisk the vinaigrette until the ingredients are thoroughly blended.

9

Toss the salad with the vinaigrette until all the ingredients are coated.

10

Transfer the salad to a platter and garnish with hard-boiled eggs and tomato slices