March 26, 2004 recipe from Chef Chris Manning:

Salada De Bacalhau

For the dressing:

1 Tblsp Dijon mustard
1 Tblsp fresh lime juice
1 Tblsp grated parmesan cheese
1 Tblsp fresh chopped parsley
1/3 cup sherry wine
1 Tsp whole leaf oregano crushed
1 clove garlic, minced
1 cup olive oil
salt and pepper to taste

Combine the first seven ingredients in a mixing bowl and mix well. In a slow, but steady stream, add the olive oil stirring until the dressing is smooth. Add salt and pepper to taste.


For the salad:

1 head iceberg lettuce
½ cup diced carrots
½ cup diced cucumber
½ cup diced red bell pepper
2 tomatoes, diced
½ cup green bell pepper, diced
½ cup diced red onion
½ cup diced celery
½ cup chopped Spanish olives
2 chopped hard boiled eggs
1 pound poached, chilled, skinless, boneless, cod fish flaked 
croutons or bread sticks to garnish

Slice the lettuce thin and pile high on a large platter. Combine the carrots, cucumbers, pepper, tomatoes, onion, and celery in a mixing bowl and toss together. Arrange the veggies on the lettuce. Garnish the platter with the olives, eggs and fish. Drizzle half the dressing all over the salad and serve the rest on the side.