Catalan Shredded Salt Cod and Tomato Salad

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A classic Catalan summer salad that showcases salt cod at its purest. Boneless salt cod is soaked, hand-shredded into long silvery strands, and tossed with ripe tomatoes, crisp onion, and briny olives dressed in good olive oil and sherry vinegar.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 16 gFat
• 2.5 gSaturated Fat
• 9 gCarbs
• 2 gFiber
• 5 gSugar
• 25 gProtein
• 1480 mgSodium
• 720 mgPotassium
• 80 mgCalcium
• 1.6 mgIron
• 22 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the salt cod

• 1 lb (450 g) boneless salt cod (bacala)
• Cold water, for soaking (about 8 cups, changed 3 times)

For the salad

• 3 large ripe tomatoes (about 1 lb / 450 g), diced
• 1 small red onion or mild white onion, very thinly sliced
• 1/2 cup pitted black olives such as Arbequina or Gaeta
• 1/4 cup extra-virgin olive oil
• 1 1/2 tbsp sherry vinegar or red wine vinegar
• 2 tbsp chopped fresh flat-leaf parsley
• 1 small romaine heart, torn (optional, for serving)
• Flaky sea salt and freshly ground black pepper, to taste

Directions

1. Soak the salt cod in a large bowl of cold water for 24 to 36 hours in the refrigerator, changing the water 3 to 4 times. The fish is ready when a thick piece tastes only lightly salty and feels pliable, not stiff.
2. Drain the cod and pat dry with a clean towel. Working with your fingers, pull each piece apart along the grain into long, thin shreds (this is the esqueixar step); discard any small bones, skin, or tough membranes.
3. Place the shredded cod in a bowl of cold water for 5 minutes to rinse off any surface salt, then drain thoroughly and gently squeeze out excess moisture.
4. Combine the tomatoes, sliced onion, and olives in a large bowl. Add the shredded cod, olive oil, vinegar, and parsley, and toss gently with two forks until everything is evenly coated. Season lightly with pepper and only a small pinch of salt, since the cod and olives are already salty.
5. Cover and let the salad rest at cool room temperature for 15 to 20 minutes so the flavors meld and the cod absorbs the dressing.
6. Taste and adjust vinegar or oil as needed. Serve on its own in shallow bowls or spooned over torn romaine leaves, finishing with a final drizzle of olive oil.

Cook’s Notes

• Plan ahead: the cod needs at least 24 hours of soaking, so start the day before you intend to serve.
• Always tear the cod by hand along the grain; cutting with a knife tears the fibers and gives a wrong, mushy texture.
• Use the ripest, in-season tomatoes you can find; watery winter tomatoes will dilute the dressing.
• Esqueixada is best at cool room temperature, not ice-cold from the fridge, so pull it out 15 minutes before serving.
• Add a sliced hard-boiled egg or strips of roasted red pepper for a heartier, more traditional Sunday-lunch version.

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