Recipes // Salads // Bacalhau Salad

Bacalhau Salad

Serves: 4
  • 10-12 oz. Salt cured cod
  • 1/2 lb. String beans
  • 2-3 oz. Red onion
  • 4 oz. Pitted olives
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • Cilantro
  • Sea salt
  • Chilies


  1. Slice cod into thin strips, soak in water over night. Taste for salt content, if still too salty change the water and soak for longer. You do want to taste some salt.
  2. Blanche and shock string beans, cut in half. Cut red onion into thin slices
  3. Once prep is done, combine all ingredients in bowl, add sea salt and chilies to taste. Place in refrigerator for 1/2 hour and serve
  4. Pair this dish with a white or rosé wine from the Alentejo region of Portugal.
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