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Ingredients
2 tablespoons fresh lemon juice, or to taste
2 tablespoons cider vinegar or red wine vinegar
⅓ cup extra virgin olive oil
Salt and pepper
6 to 8 cups salad greens (preferably a mixture), washed, dried and roughly chopped
1 pound boneless salt cod, soaked overnight, drained and poached 15 minutes
1 orange, peeled and segmented
1 tomato, cored and chopped, or a handful of cherry tomatoes cut in half
⅓ cup pitted black olives (preferably oil cured), roughly chopped
⅓ cup chopped fresh parsley
Nutritional analysis per serving (4 servings)
8 grams carbs; 172 milligrams cholesterol; 534 calories; 14 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 22 grams fat; 2 grams fiber; 8076 milligrams sodium; 73 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix juice, vinegar and oil in a large bowl; whisk until well combined. Season to taste with salt and pepper, and toss in salad greens. Transfer salad to a serving bowl or plate.
- Step 2
Chop the salt cod with a knife, and then shred it with your fingers. Toss the cod, orange, tomato, olives and parsley together, and arrange on top of the salad greens. Serve.
Private Notes
Comments
My grandmother soaked her baccala for days. Changing the water as the clock ticked. I much prefer the idea of "overnight". Is that really enough?
You have to check it as you go because different sources have different degrees of saltiness. You don't need to cook it to check it. Just cut off a small piece after 12 hours, and if it's too salty give it 12 more and so on. Just poach till it's opaque.