Cod salad with Farga Milenaria olive oil
100 g desalted cod | 40 g of black olives | 20 g lamb's lettuce | 10 g of Modena vinaigrette | 1 purple onion | 2 chopped garlic | 2 raf tomatoes | Farga Milenaria olive oil
- Put 50 g of the crumbled and desalted cod in a small hermetically sealed jar, add the garlic and the Farga Milenaria olive oil on top. Cover with the rest of the cod, filling the entire jar so that there is no air at all. Set it aside for 4 days.
- For the salad: Drain the cod oil well. Place the cod in a ring, tightening it as much as possible and place the sliced tomato, onion and lamb's lettuce on top. Add a little more cod and decorate with black olives and the Modena vinaigrette.
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