Codfish Egg Salad
Bring the freshness and aromas of the sea to your table with a dish full of textures and summer flavours. At the end, no one will resist dipping the bread in olive oil.
Ingredients
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2 units of carrot
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1 bay leaf
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¼ unit of green pepper
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4 pieces of radish
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200 g cooked chickpeas
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½ unit coriander bunch
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3 tablespoons of olive oil
Preparation Method
- Remove the excess oil from the preserved Codfish Eggs and set them aside.
- Dice the carrots and the pepper, and mix with the sliced radishes and the cooked chickpeas.
- Add the chopped coriander (leaves and stalks) and season everything with two tablespoons of oil and vinegar.
- Mix well and place in the serving dish.
- Place the roe on top and drizzle with the remaining olive oil.
