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Bacalhau com Grao – Salt Cod and Chick Pea Salad Recipe

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This recipe for Bacalhau com Grao – Salt Cod and Chick Pea Salad is from In Our Titi's Kitchen ~ Where Memories are Made and Love is Shared, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. cooked bacalhau (flaked) (you can use tuna as well)
1 32 oz can cooked chick peas
1/2 small onion (finely chopped)
1 clove garlic (very finely minced)
1/4 cup olive oil
1/4 cup white wine vinegar
crushed black pepper
2 hard boiled eggs cut into quarters (optional)
Parsley (chopped)
Directions:
Directions:
If you buy salted cod prepare the fish by soaking in a large pan of cold water for 2 – 3 days and let it sit in the refrigerator changing the water once a day. Taste a small piece of the cod after 2 days for saltiness. The cod should taste like fish and still be a little salty. Let it soak for another day if needed.

Poach cod in water for about 8-10 minutes depending on the portion. It should be flaky but not too mushy. Strain and let the cod cool before making the salad.

Prepare Salad:

Mix all ingredients except the eggs in a small bowl and toss gently. Add the eggs and drizzle with more olive oil to your desired taste.

 

 

 

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