Salt Cod Salad

  • 4 pounds salt cod, soaked and cooked
  • 1 small Spanish onion, cut into thin strips
  • ½ cup olive oil, or to taste
  • 1 bunch flat leaf parsley, leaves only, chopped fine
  • 4 hard-boiled eggs
  • Makes 8 to 10 servings

    Flake the cod with your hands into a serving bowl. Add the onion, olive oil and parsley and toss together in a serving bowl. The oil should coat the cod generously. (I always add a little extra so I have some oil to mop up with bread.)

    Cut the hard boiled eggs in half and line them up around the edge of the bowl.
    Serve right away or chill first.


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