Cod Salad With Chick Peas and Others + Photo
Ingredients:
1 kilo of cod in chipped batter for 12 hours
Other Ingredients:
½ pound cooked chickpeas, if you want you can leave the skin
½ kilo of cooked potatoes cut into cubes or into balls
½ kilo of preserved mushrooms, drained and washed
½ pound frozen pea see below
6 boiled eggs, so start boiling count 8 'minutes
1 or 2 cups of purple (tea) olive pitted
1 or 2 cups (tea) parsley with chopped stem
1 cup (tea) green onion, finely chopped
1 cup chopped onion
½ cup whole or chopped capers
Seasoning:
1 glass of extra virgin olive oil
½ cup of red wine vinegar
1 teaspoon of salt (salt in moderation)
Decoration:
12 purple olives without the pits cut in half
1 whole cherry tomato bottom plate
2 feet of washed lettuce, dry with paper towel finely chopped
Used to bypass the dish
Way of preparing:
Put the shredded cod covered with cold water for 24 hours
Inside the refrigerator, changing the water twice ..
The cod after desalted and drained, throw over boiling water leave for 3 minutes, do not throw the water off
Take the water from the cod to cook the potatoes.
Cook the eggs for 8 minutes to drain, leave with ice water for 5 'to 10' minutes. To make the shell drop quickly.
Cut the eggs in half, on top of the yolk put half olive olive wedged.
Frozen green peas throw in the boiling water leave for 2 minutes or until "al dente".
In a large bowl put the cod and chickpeas and peas drained, then add potato, onion, mushroom, parsley and chopped chives.
Season with olive oil, vinegar and a little salt.
Serving Mode:
In a large dish of stainless steel or dish distribute the leaves of lettuce all around, the eggs cut in half.
In the middle of the yolk threading half purple olive without the overturned core (facing downwards).
Spread the bowl mixture on the dish.
Above the cherry tomatoes, and the capers, and the chopped purple olives. or
The last two ingredients can split into two half equal the cod and the other half over the salad. It is to your liking.
Mount the dish on the platter only when serving, so that the lettuce is not wilted.
Garnish with green pepper flowers, red and yellow, or finger pepper flower. See below.
See how it's done on my blogs.
Pepper Flower Finger:
1 medium potato with peeled cut the base to be firm in the dish
15 to 20 ripe finger peppers.
The same amount of toothpick
Way of doing:
Wear gloves, then discard (garbage), being careful not to put your fingers in the eyes.
Cut the pepper stem very close, insert a toothpick until the tip, leaving a space of 1 centimeter to stick the potato.
Put the first pepper well in the center of the potato and go contour one with the other until closing the whole potato.
The size of the pepper flower depends on your taste, higher or lower.
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