Lunch/ Meal/ Vegetarian

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.

Insalata tal-Bakkaljaw - Salt Cod Salad

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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

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