Italian · Lunch
Salt Cod Salad
Salt cod is soaked to remove excess salt, then poached until it flakes, and combined with boiled potato, tomato, black olives, capers and red onion. Dressed in olive oil, lemon juice and parsley, the salad is served at room temperature as a light, briny plate rooted in southern Italian coastal cooking.
$7
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
410Calories
34.2gProtein
19.8gFat
24.1gCarbs
4.1gSugar
4.2gFiber
1450mgSodium
95mgChol
2.9gSat Fat
980mgPotassium
85mgCalcium
2.4mgIron
3.1mcgVitamin B12
22mgVitamin C
gluten-free
low-carb
low-calorie
mediterranean
all-time-classics
gluten-free
Instructions
1
Prep
Rinse the soaked salt cod under cold water and pat dry. Taste a small piece to confirm it is no longer harshly salty.
2
Boil
Place the potato in a small pot, cover with cold water, and boil over medium-high heat for 15–18 minutes until a knife slides through easily.
3
Poach
In a separate pan, cover the salt cod with fresh water and poach over medium-low heat for 8–10 minutes until the flesh turns opaque and flakes easily.
4
Build
Drain and peel the potato, cut into chunks. Flake the cod by hand, discarding skin and bones. Combine with tomato, black olives, capers, red onion, garlic and parsley in a bowl.
5
Toss
Drizzle olive oil and lemon juice over the salad and toss gently. Season with black pepper.
6
Plate
Transfer to a serving bowl and serve at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g, pre-soaked weight salt cod, soaked 24 hours with water changed 3-4 times
- 22 small potato, about 4.4 oz (125g), unpeeled
- 11 small tomato
- 2.8 oz80g black olives, pitted
- 2 tsp2 tsp capers
- 4 tbsp60ml extra-virgin olive oil
- 2 tbsp30ml lemon juice
- 11 small red onion
- 2 tbsp2 tbsp parsley
- 2 clove2 clove garlic
- 2 pinch2 pinch black pepper
