A tribute to traditional bacalhau dishes of Portugal, this salad is made with salt cod that's flaked and gently poached, then tossed warm with boiled potatoes, onions, and a fragrant garlic-parsley oil. It’s hearty yet bright, often served with hard-boiled eggs and olives for depth and richness. A wonderful dish for lunch, tapas, or a light dinner with bread and wine.
-
Rinse salt cod and place in a bowl of cold water in the refrigerator.
-
Soak for 24–48 hours, changing the water every 8 hours to remove excess salt.
-
Bring a saucepan of water to a gentle simmer (not a boil).
-
Add soaked cod and poach gently for 8–10 minutes until flaky.
-
Remove, cool slightly, then flake into large bite-sized pieces. Discard skin and bones.
-
In a separate pot, boil potatoes in salted water until fork-tender, about 12–15 minutes. Drain and let cool slightly.
-
Boil eggs for 9 minutes, then peel and quarter.
-
In a small skillet, heat olive oil over low heat. Add garlic and cook gently until fragrant and lightly golden (do not brown).
-
Remove from heat and stir in parsley and optional vinegar/lemon juice.
-
In a large bowl, combine cod flakes, potatoes, and onion slices.
-
Pour warm garlic-parsley oil over and toss gently to coat. Season with black pepper.
-
Arrange on a platter and top with egg quarters and olives.
-
Serve slightly warm or at room temperature
-
Best enjoyed with rustic bread, Vinho Verde, or a crisp dry white wine
-
Can be served chilled the next day—flavors deepen overnight
-
Add chopped roasted red peppers or a few anchovy fillets for extra richness
-
Not using salt cod? Substitute with gently poached fresh cod seasoned with sea salt
Ingredients
Directions
-
Rinse salt cod and place in a bowl of cold water in the refrigerator.
-
Soak for 24–48 hours, changing the water every 8 hours to remove excess salt.
-
Bring a saucepan of water to a gentle simmer (not a boil).
-
Add soaked cod and poach gently for 8–10 minutes until flaky.
-
Remove, cool slightly, then flake into large bite-sized pieces. Discard skin and bones.
-
In a separate pot, boil potatoes in salted water until fork-tender, about 12–15 minutes. Drain and let cool slightly.
-
Boil eggs for 9 minutes, then peel and quarter.
-
In a small skillet, heat olive oil over low heat. Add garlic and cook gently until fragrant and lightly golden (do not brown).
-
Remove from heat and stir in parsley and optional vinegar/lemon juice.
-
In a large bowl, combine cod flakes, potatoes, and onion slices.
-
Pour warm garlic-parsley oil over and toss gently to coat. Season with black pepper.
-
Arrange on a platter and top with egg quarters and olives.
-
Serve slightly warm or at room temperature
-
Best enjoyed with rustic bread, Vinho Verde, or a crisp dry white wine
-
Can be served chilled the next day—flavors deepen overnight
-
Add chopped roasted red peppers or a few anchovy fillets for extra richness
-
Not using salt cod? Substitute with gently poached fresh cod seasoned with sea salt