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Ingredientes
- 1 piece dry salt cod soaked for 48 hrs, changing the water 3 to 4 times
- 1 bn thyme, leaves only
- 1 bn parsley, leaves only
- 1 bn marjoram, leaves only
- 1 bn oregano, leaves only
- 1/2 c. Oven Roasted Tomatoes (see recipe), cut into chunks
- 3 Tbsp. extra-virgin extra virgin olive oil plus more for drizzling
- 1 Tbsp. freshly-squeezed lemon juice Salt to taste Freshly-grnd black pepper to taste
- 4 Tbsp. real balsamic vinegar
Direcciones
- Once the cod has soaked for the requisite time, remove from the water and pat dry. With a very sharp fillet knife, slice the cod into very thin slices and set aside.
- In a small, non-reactive bowl, combine the herbs and oven-roasted tomatoes and toss with the lemon juice, extra virgin olive oil and salt and pepper, to taste.
- Divide the baccala proportionately among 4 chilled dinner plates. Top each serving with a mound of the salad, drizzle with best-quality extra virgin extra virgin olive oil and balsamic vinegar.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 4 servings | |
| Calories 250 | |
| Calories from Fat 116 | 46% |
| Total Fat 13.2g | 16% |
| Saturated Fat 2.17g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 1423mg | 59% |
| Potassium 712mg | 20% |
| Total Carbs 22.26g | 6% |
| Dietary Fiber 12.3g | 41% |
| Sugars 3.37g | 2% |
| Protein 15.92g | 25% |
