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Ensalada de Bacalao y
Salmón
Cod and Smoked Salmon Salad 1/4 lb. dried boneless salt cod 1 head lettuce 1 (3-oz.) pkg. smoked salmon (lox) Extra virgin olive oil 1 garlic clove, thinly sliced, if desired 1. Cover salt cod with cold water; refrigerate 24 hours, changing water 4 times. 2. Drain cod. Press with paper towels to remove excess moisture. Remove and discard skin and membranes. Cut cod into 1/4-inch-thick pieces. 3. Arrange lettuce leaves on individual salad plates. Top each with sliced cod and smoked salmon, cut into pieces. Drizzle generously with oil. Garnish with garlic. 4 to 6 servings José Carlos Lemos Domínguez  "In my restaurant, our philosophy of cooking is
that it's what the customer wants. And when customers get tired of
something, then we look for new ideas. We introduce something new every
day. Our menu is in the Galician tradition with some Portuguese
influence. Sometimes I go into the kitchen, but then something's
missing in the dining room ... leaving the customers alone." |
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©2002 Cocina Casera, Inc., Contact us: |