Salt Cod Salad from Bédarieux from Sud de France by Caroline Conran
When I first had a fish salad, it was turbot à la monégasque, and the firm flakes of turbot were simply dressed with shallots, capers and parsley, oil and vineg
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 1 tbsp white wine vinegar (or try a mixture of lemon juice and sherry vinegar)
- 1½ tbsp olive oil
- pinch nutmeg
- pepper
- 1 tbsp capers
- 1 tbsp chopped parsley
- 1 tbsp chopped chives
- 1 sweet onion, finely chopped
- 400 g salt cod previously soaked for 36 hours
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