This salt cod salad recipe with Portuguese cornbread is light and ideal for a Summer lunch! It’s easy to prepare! Serve with natural orange juice!
TABLE OF CONTENTS
INGREDIENTS FOR SALT COD SALAD WITH PORTUGUESE CORNBREAD
Here you'll find all the ingredients needed to make this recipe:
- Salt cod
- Potatoes
- Eggs
- Portuguese cornbread
- Onion
- Olive oil
- Pepper
- Lettuce
- Parsley
- Salt
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE SALT COD SALAD WITH PORTUGUESE CORNBREAD
Step 1: Peel and wash the potatoes. Cut into squares and cook them in a saucepan with water seasoned with a little salt. Cook the eggs in another saucepan. When the potatoes are cooked, drain them and set aside. When the eggs are cooked, peel and cut them into small pieces; set aside.
Step 2: Place the cod steaks in a saucepan with water and bring to a boil over high heat. When starts boiling, reduce to medium-low heat and cook about 6 to 7 minutes. Drain the cod with a skimmer, remove the skin and bones and flake it with a fork.
Step 3: Place the Portuguese cornbread, the onion cut into pieces and the parsley in a food processor and pulse until coarsely chopped.
Step 4: Wash the lettuce and cut it into pieces. Place in a bowl together with the potatoes, the flaked cod, eggs cut into small pieces and the Portuguese cornbread mixture. Drizzle with olive oil, season with some pepper, mix all together and serve.
TIPS FOR SOAK THE COD
1. Rinse the cod under cold water.
2. Place the cod with the skin facing up in a large bowl and cover it with cold water.
3. Allow the cod to soak for at least 24 hours, changing the water every 8 to 12 hours.
4. After 24 hours, taste a small piece of the cod to check for saltiness. If it is still too salty, continue soaking and changing the water until it reaches your desired level of saltiness.
5. The soaking time may vary depending on the thickness of the cod and the quantity of salt the cod have.
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- Traditional baked cod
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Salt cod salad with Portuguese cornbread
This salt cod salad recipe with Portuguese cornbread is light and ideal for a Summer lunch! It’s easy to prepare! Serve with natural orange juice!
5.00 from 1 reviews
- 750 grams (1 2/3 pounds)) salt cod, soaked for 24 hours
- 700 grams (1 1/2 pounds) potatoes
- 3 eggs
- 100 grams (3 1/2 ounces) Portuguese cornbread
- 1 small onion
- Olive oil (to taste)
- Pepper (to taste)
- Lettuce (to taste)
- Parsley (to taste)
- Salt (to taste)
- Peel and wash the potatoes. Cut into squares and cook them in a saucepan with water seasoned with a little salt. Cook the eggs in another saucepan. When the potatoes are cooked, drain them and set aside. When the eggs are cooked, peel and cut them into small pieces; set aside.
- Place the cod steaks in a saucepan with water and bring to a boil over high heat. When starts boiling, reduce to medium-low heat and cook about 6 to 7 minutes. Drain the cod with a skimmer, remove the skin and bones and flake it with a fork.
- Place the Portuguese cornbread, the onion cut into pieces and the parsley in a food processor and pulse until coarsely chopped.
- Wash the lettuce and cut it into pieces. Place in a bowl together with the potatoes, the flaked cod, eggs cut into small pieces and the Portuguese cornbread mixture. Drizzle with olive oil, season with some pepper, mix all together and serve.
