This is a typical Catalan spring/summer salad with a base of salt cod, shredding and mixed with lovely spring vegetables and dressed with a simple vinegrette, a perfect entree or main course for any lunch or dinner.

Every poissonerie offers its own brand of salt cod, but Intermarche carries a frozen, de-salted cod that works very well if you are in a hurry to try this out. The amount of salt cod you use depends on the number you are feeding, but a kilo makes a nice salad for four to start you off.

Another more wintry Catalan salad used a dressing made of almonds, hazelnuts, breadcrumbs, garlic, oil and vinegar plus a good pinch of hot pepper. For me that would be espelette from the village of Espelette where the peppers hang out like banners all over the town. But this is a heavier dressing. You could sprinkle this salad with toasted slivered almonds….snazz it up a bit.

INGREDIENTS

• 1 kilo salt cod, covered with cold water and left to de-salinate at least 24 hours. Taste for saltiness by biting into a small piece to determine what your salt preference is. With your fingers, shred the salt cod into bite-size pieces and place in a large bowl.
• 1 spring onion, sliced very thin
• 1 clove garlic, chopped very fine or pressed into the mix
• 2 small very firm tomatoes, chopped coarse
• 1 can of tuna in oil or water, whichever you prefer
• A dozen Nicoise or Kalamata olives
• ¾ cup extra virgin olive oil
• 2 tablespoon sherry or wine vinegar
• Juice of a lemon and a little zest
• 6 anchovies, Cantabrico from Spain if you can find them
• 4 hard-cooked eggs, cut in half
• Pepper

Toss the all ingredients except the anchovies and hard-cooked eggs with the shredded salt cod, adding a bit more oil, lemon and vinegar if needed.
Arrange the salad on a serving dish and garnish with the anchovies and eggs.
Sprinkle with fresh pepper and serve.