Tip For Mother's Day + photo

Salad Violet Cod - II Options

Ingredients:

1 pound of cod soaked chips for 12 hours

Other Ingredients:

3 large onions chopped fine drizzle, washed and drained
2 cups (tea) chopped parsley with stems
1 cup (tea) of whole pickled capers drained
1 cup (tea) of green olives without the bite lumps in rodelinhas
1 cup extra virgin olive oil
½ cup wine vinegar or rice vinegar
moderate salt
2 feet from lettuce

Way of preparing:

Wash cod, soak in cold water in the refrigerator for 12 hours. After runs well.

Not for cooking cod, cod salting is enough, however if you have any questions you can dump the cod in boiling water, leave for 5 'minutes later drain, let cool.

Place in a bowl, cod, onion, parsley, capers, season well, with plenty of olive oil, vinegar and a little salt.
Remember that cod is already salty
Spending already seasoned cod, to a platter arrange well, spread over the whole or chopped green olives and some capers.

Store in refrigerator until ready to serve.
Make a bed of lettuce leaves washed dry with paper towels, no seasoning.


Distributing cod salad already quenched, above the bed of lettuce

Make this procedure above, only in time to serve.

II - Option:

The contour of the beam can put whole palm quail eggs in slices, cherry tomatoes.
You can put baked potato balls made with boleador.