Esqueixada
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Esqueixada (Catalan pronunciation: [əskəˈʃaðə], also known as Esqueixada de bacallà) is a typical salad of Catalan cuisine that consists of desalted and torn dried and salted cod mixed with vegetables, such as tomatoes, onions, and sometimes pepper. The tomatoes may be chopped finely or grated. It is dressed with olive oil. Olives are usually added, as well as (occasionally) other ingredients, such as hard-boiled eggs. It is typically eaten during the summer.
Exqueixar in Catalan is a verb that means "to tear" or "to rip", which refers to what is done to the salted cod during the preparation of the dish.
There are other traditional dishes in Spain based on desalted and torn cod, as salvitxada in the South of Catalonia or esgarrat and pericana in Valencia.
[edit] Recipe
To cook an esqueixada for four people you need 500g of salt cod, 4 tomatoes, 1 onion, a handful of black and green olives, vinegar and olive oil.
First, place the salted cod in water for six to eight hours to rehydrate and remove excess salt. Change the water two or three times, first after half an hour, and then an hour after that. Drain the cod and tear it into fine strips. Chop the onion and tomatoes and combine with the cod. Add olives, vinegar and olive oil. Marinate for one hour and store in the fridge. Salt to taste.
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