Ingredients:
1 pound of shredded cod½ pound of cooked chickpeas, if you can leave the skin½ pound of cooked potatoes, diced or ball½ pound of canned mushrooms, drained½ pound of frozen peas6 boiled eggs for 8 'minutes to play in the cold water1 or 2 cups of pitted black olives1 or 2 cups of chopped parsley1 cup (tea) of chopped chives1 cup (tea) of grated onion½ cup (tea) of capersSeasoning:
1 cup extra virgin olive oil½ cup wine vinegar1 teaspoon (tsp) salt (salt sparingly)Decoration:12 black olives pitted cut in half1 deep dish of cherry tomatoes2 heads of lettuce washed, dried with paper towels
How to Prepare:
Place the shredded cod topped with cold water for 24 hoursinside the refrigerator, changing the water every 4 hours.The cod after desalgado and drained, playing over boiling water leave for 3 'minutes, do not throw the water outTakes the water to cook the potatoes cod.Cook the eggs for 8 'minutes drain, leaving ice water for 5' to 10 'minutos.para the shell quick release.Cut eggs in half, place on top of the yolk half black olive capsized.The green pea throw in boiling water leave for 3 'minutesor until "al dente".
In a large bowl place the cod and chickpeas and peas already drained, then add the potatoes, onion, mushroom, parsley and chopped chives.Season with olive oil, vinegar and a little salt.
A large platter of dishes or stainless distribute the lettuce leaves across the back, over the eggs cut in half.In the middle of the yolk sticking half black olives without the stone overturned (upside down).Spread on tray of dishes to mix the bowl.Over cherry tomatoes and capers, and black olives picadas.OuThe last two ingredients can be divided into two parts put half the cod and the other half over the salad.It is to your liking.Assemble the dish in the lane just in time to serve, not to wilt the lettuce.Garnish with flowers of green peppers, red and yellow.
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