400g / 14 oz dried salt cod in 1 piece
6 spring onions, thinly sliced on the diagonal
6 tbsp extra virgin olive oil
1 tbsp sherry vinegar
1 tbsp lemon juice pepper
2 large red peppers, grilled, peeled, deseeded and very finely diced
12 large black olives, pitted and sliced
2 large, juicy tomatoes, thinly sliced
2 tbsp very finely chopped fresh parsley, to garnish
Method:
Place the dried salt cod in a large bowl, then cover with cold water and soak for 48 hours,
changing the water 3 times a day.
Pat the salt cod very dry with kitchen paper and remove the skin and bones, then use your
fingers to tear into fine shreds. Place in a large, non-metallic bowl with the spring onions, olive
oil, vinegar and lemon juice and toss together. Season with pepper, then cover and marinate in the
refrigerator for 3 hours.
Stir in the peppers and olives. Taste and adjust the seasoning, if necessary, remembering that
the cod and olives might be salty. Arrange the tomato slices on a large serving platter or
individual serving plates anc spoon the salad on top. Sprinkle with chopped parsley and serve.
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