Spanish cuisine · Salads & Mezze

Esqueixada

Catalan salad of raw, desalted salt cod with tomato, onion and olives.

Ingredients · for 4 servings

• 400 g desalted salt cod (bacalao)
• 3 ripe tomatoes
• 1 red onion
• 1 green pepper
• 100 g black olives
• 6 tbsp olive oil
• 2 tbsp sherry vinegar
• Salt

Instructions

1. Tear the salt cod into fine shreds with your fingers (do not cut it).
2. Finely dice the tomatoes, onion and pepper.
3. Combine everything with the olives.
4. Dress with olive oil and vinegar and chill for 1 hour to let the flavours mingle.