CatalanMedium · Room Temperature
Esqueixada Salad of Hand-Shredded Salt Cod
Salt cod torn by hand into long fibrous pieces that hold their texture against the tomato and onion without going soft — the desalting must be done right, or the whole salad is too salty to eat. Olive oil and white vinegar dress it with the kind of clean bite that makes good raw ingredients taste like a deliberate choice. No heat, no cooking: just the product.
Prep
30 min
Cook
10 min
Rest
5 min
Total
45 min
Method
Prepare the Salt Cod
1
2
Drain the cod and pat dry with clean towels. Using your hands, shred the cod into rough, irregular pieces about the size of a large flake. Set aside.
Build the Salad Base
3
Core and dice the tomatoes into rough 1cm cubes. Seed and dice the bell peppers. Peel and thinly slice the yellow onion into half-moons. Peel the cucumber and cut into half-moon slices. Tear the lettuce into bite-sized pieces by hand.
4
Hard-boil the eggs for 10 minutes, transfer to ice water, then peel and quarter them. Keep aside for garnish.
Make the Vinaigrette
5
Mince the garlic to a paste with a pinch of salt. Whisk together the garlic paste, white vinegar, salt, and black pepper in a bowl. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified and glossy.
Compose the Esqueixada
6
7
Drizzle the vinaigrette generously over everything. Let it rest for 5 minutes so the flavors marry and the cod absorbs the vinegar and oil.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -3
Calories
443
per serving
High in protein · 25gLow sugar · 9g
Protein
25g
Carbs
17g
Fat
31g
Sat. fat
5g
Fiber
5g
Sugar
9g
Sodium
1301mg
Gluten FreePescatarianMediterraneanDairy FreeLow CarbWhole30Heart HealthyMediterranean DietDiabetes FriendlyWeight ManagementHigh ProteinOmega 3 Rich
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
Grade pending
Environmental impact
Estimated footprint
Grade pending · 82% ingredient coverage
kg CO2e
≥0.7
per serving
Tomato drives 36% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
6
Salty
5
Sour
1
Bitter
1
Spicy
Textures
FlakyTenderCrispSilky
Aromas
BrinyHerbalPungentFruity
Kitchen Equipment
Primary Tool
Mixing BowlCounter FootprintSmall
Techniques
Safety & Storage
Storage
Rehydrating cod must be kept refrigerated at 40°F or below. Change soaking water every 8 hours to prevent bacterial growth and excess salt buildup.
Cross Contamination
Use dedicated cutting boards and utensils for raw cod. Avoid contact with ready-to-eat foods like tomatoes, lettuce, and vegetables that will not be cooked before serving.
Cooking Temperature
Hard-boil eggs for 10 minutes to reach safe internal temperature of 160°F. Transfer immediately to ice water bath to stop carryover cooking and prevent green yolk discoloration.
Handling
Hand-shred the cod with clean hands or gloves after patting completely dry. Moisture prevents proper texture development and flavor absorption.
Shelf Life
Serve composed salad immediately. Hard-boiled eggs in the dish should not sit at room temperature for more than 2 hours. Refrigerate any leftovers within 1 hour.
Allergen Warning
Clearly label this dish as containing fish and eggs. Inform guests of allergen content before serving, especially in restaurant or catering settings.
High Risk Population
This dish contains raw-to-cooked transition elements. Immunocompromised individuals, pregnant women, young children, and elderly should consume only if all components are handled with strict hygiene and eggs are fully cooked.
Pro Tips
Technique
Do not use a fork or knife to shred your cod. Wet your hands with cold water and pull the flesh apart in long, irregular strips—this rough texture is what holds the vinaigrette and makes each bite sing.
Substitution
If salt cod is difficult to find, ask your fishmonger for the freshest white cod you can find, then salt it heavily and let it sit for 30 minutes before rinsing—it will never replace the real thing, but it will honor the dish.
Flavor Boost
Let the composed salad rest for the full five minutes before serving. The cod needs time to absorb the vinegar and oil—this is where the dish transforms from good to extraordinary.
From the chef
In Donostia, we say a cook's worth is measured by how he treats his bacalao—and this esqueixada is no exception. Hand-shredding the cod is not negotiable; a fork crushes what should be a deliberate act of love, each irregular flake meant to catch the vinaigrette and hold the olive oil. This Catalan cousin to our Basque pil-pil reminds me why the Atlantic gave us everything: the briny depth of properly rehydrated cod, the bite of good vinegar to wake up the palate, and enough olive oil to make the tomatoes weep with joy.
TagsSalt CodCatalanTraditionalMediterraneanOlive OilOlive OilNo Cook
AllergensFishEggs
Source: generated · May 30, 2026