Salt Cod Salad
- 2 tablespoons fresh lemon juice
- 2 tablespoons cider or red wine vinegar
- 1/3 cup extra virgin olive oil
- Salt and black pepper to taste
- 4 to 6 cups salad greens, preferably a mixture, roughly chopped
- 1 pound dried salt cod, soaked, cooked, and shredded (page 245)
- 1 orange, peeled and segmented
- 1 tomato, cored and chopped, or a handful of cherry tomatoes, cut in half
- 1/3 cup pitted black olives, preferably oil-cured, roughly chopped
- 1/3 cup chopped fresh parsley leaves
- Mix the lemon juice and vinegar in a large bowl; whisk in the oil in a slow, steady stream until well combined.
- Season with salt and pepper and toss in the salad greens.
- Transfer the salad to a serving bowl or plate.
- Toss the salt cod, orange, tomato, olives, and parsley together and arrange on top of the salad greens.
- Serve immediately.
lemon juice, cider, extra virgin olive oil, salt, salad greens, salt, orange, tomato, black olives, parsley
Taken from www.epicurious.com/recipes/food/views/salt-cod-salad-386087 (may not work)