This is a very lively-tasting salad which is good warm or at room temperature. It is sophisticated enough to work as a plated first course for dinner but also makes a nice addition to a buffet lunch or brunch.
Serves 4
• ½ pound salt cod, soaked, poached, and shredded (for directions, see below)
• 1 medium Yukon gold potato
• Kosher salt
• 1 red bell pepper, roasted, peeled, and diced
• 3 tablespoons extra virgin olive oil
• 1 medium onion, peeled and sliced
• ½ bunch parsley, roughly chopped
• 1–2 tablespoons red wine vinegar
• Freshly ground black pepper
• 2 hard-cooked eggs, quartered (optional)
1. Put the potato in a small saucepan, cover with water, season with salt, and bring to a simmer over medium heat. Simmer for about 5 minutes then remove the pan from the heat, cover it, and set aside to allow the potato to finish cooking. When done (test by piercing with a knife – if it goes in easily, it is ready; if not, put back on the stove and simmer for another few minutes), peel then dice.
2. Heat the oil in a medium skillet over medium heat. Add onions and sweat, stirring frequently, until they soften, about 10 minutes. Add the cod and continue cooking until the flavors meld, about 7 minutes. Stir in potatoes, then diced pepper and parsley. Season with pepper and red wine vinegar, taste and adjust the seasoning, adding salt if necessary.
3. Divide the salad between 4 plates. Garnish with quarters of egg if using.
Preparing Salt Cod
Store fish in the refrigerator as it will keep a very long time. It is best to allow 48 hours to soak the fish to rehydrate it before using. Cover it with cold water and refrigerate, changing the water several times.
I usually very gently poach it. Place rehydrated fish in a deep pan, cover with cold water, then heat over low, never allowing the water to reach a simmer. Poach the fish until it softens and is flake-able. Expect this to take about 20 minutes. If the fish is still tough, cover the pan, remove it from the stove, and allow the fish to continue cooking in the cooling water. Once poached, the fish can be used in any of the recipes here or held in the refrigerator for 3 days.
