Empedrat
Salt Cod Salad
3 Protein boxes and 1 Carbohydrate box per serving.
Serves 4.
Ingredients
| 2 | hard-boiled egg yolks, sieved |
| 1 t. | Dijon-type prepared mustard |
| 3 Tbsp. | Spanish sherry vinegar |
| ¼ cup | Spanish olive oil |
| 1 Tbsp. | fish stock |
Whisk together the egg yolk, mustard, and vinegar. Drizzle in the olive oil slowly, beating constantly. Whisk in the fish stock.
| ½ lb. | dried salt cod (bacalao) |
| ½ lb. | cooked white northern beans (or similar) |
| ½ cup | green olives |
| ½ cup | black olives |
| 3 Tbsp. | peeled, skinned and seeded tomatoes |
| 2 Tbsp. | green onions |
| 2 | hard-boiled egg whites, chopped |
| 1 Tbsp. | chopped parsley |
| 4 Tbsp. | diced pimiento, canned or home-made |
Instructions
Soak the dried cod in water for about 36 hours, in about 3 water changes.
Drain the cod, pat dry and slice into strips. Char it over an open fire and shred with your fingers. Toss with all other ingredients and the dressing. Taste for seasoning and let rest in the refrigerator for a few hours. The flavors of this salad develop best when allowed to reach room temperature before serving.
