Cod Salad

Cod Salad

                1 - pound of shredded cod desalgado for 24 hours with plenty of water leaving the refrigerator, changing water 2 in 2 hours. Agreement with the thickness of the cod is what are the hours of soaking.

                1/2 - pound of cooked chickpeas, if you want, leave the skin

                1/2 - pound of cooked potatoes can be in pellet or diced

                Quarter-pound of canned mushrooms drained

                   6 hard boiled eggs, cut in half

                   1 - cup of pitted black olives

                   2 - cups of chopped parsley

                   2-4 tablespoons (soup) of capers

                   Tempera with oil, vinegar and a poco salt (salt sparingly)

                   How to Prepare:

                 

                   The cod desalgado after playing in boiling water for a minuto.Depois strain.

                   Do not throw the water out, enjoy cooking potatoes.

                   Place in a large bowl cod, chickpeas cooked potato chopped parsley, vinegar, salt and enough olive oil.

                  On a large platter, spread the mixture from the bowl well, having previously lined with lettuce leaves, around halves of boiled egg, the yolk inside threading pitted black olives.

                   Spread, ie only when serving Cherry Cherry Tomato.

                  KEEP IN THE REFRIGERATOR UNTIL TIME OF SERVICE.

               

                 Other ingredients that may put more people appear.

                 Frozen peas - Play in boiling water and immediately take 500 grs.

                 Garnish with flowers peppers, red, green and yellow

                 If you want to make the flowers chili visit my Blog