Spanish Salt-Cod and Red Pepper Salad with Fingerling Potatoes
This salad is a beautiful mixture of colors – white cod, yellow fingerling potatoes, and red roasted peppers – and different textures. Great as a first course or a light lunch, the dish can be made in advance and keeps well for a couple days. It might seem odd to eat cold fish in a salad, but remember there are many types of salads besides green salads. It’s an easy and different way to enjoy seafood, and a Spanish flavor.
Heat & Knives
The Recipe
Source: The Essential Mediterranean
1 cup shredded soaked salt cod (here’s how to do that)
1 pound small Yellow Fin or fingerling potatoes
5 tablespoons extra-virgin olive oil
1 tablespoon aged sherry wine vinegar
sea salt and freshly ground black pepper
2 fresh sweet red peppers
2 garlic cloves, thinly sliced
Peel the potatoes, cut them into chunks, and add them to a pan of rapidly boiling salted water. Cook, covered, for 10 to 12 minutes, until the potatoes are tender. Drain. As soon as you can handle the potatoes, slice them about ¼ inch thick into a salad bowl. While the potatoes are still warm, add 3 tablespoons of the oil, the vinegar, and salt and pepper.
Roast and peel the red peppers. Core the peppers, discarding the seeds and white inner membranes. Slice the peppers about ½ inch thick and add them to the potatoes.
Add the salt cod and toss gently to mix. Cover with plastic wrap and set aside for an hour or so to meld the flavors.
When you are ready to serve, if you wish, transfer the salad to a serving platter. Brown the garlic slices in the remaining 2 tablespoons of olive oil over medium heat and pour them, oil and all, over the salad.
February 6th, 2009 at 5:32 pm
This looks really delicious .. love this combination .. Laila