Salted Cod Salad
The heat is on and, as in every Summer, I struggle to eat. If you are like me, warm meals feels as good as a cold drink on a snowy day. For that reason, I have been cooking mostly light, cold meals. It might sound unappetizing but it is, actually, very pleasant. Today's suggestion is from Portuguese inspiration and features salted cod, roasted green peppers, fresh tomatoes, celery and olives. Start by cooking two pieces of salted cod (previously soaked for, at least, 24 hours and several water changes). To get flaky cod, bring the water to a boil and immediately low the heat to a simmer point. Simmer for 5 minutes, turn off the heat and let it sit, covered, for 10 minutes more. In the meanwhile, roast two green peppers, either in the oven, on the grill or on the stove top. When roasted, put them in a plastic container with the lid closed up tight. The steam formed will allow to easily peel the peppers. After cooking the cod, let it cool and clean it from skin and bones. Set ...