Punheta de Bacalhau — a bold name, but a fresh and flavour-packed classic.
This no-cook Portuguese salt cod salad is all about simplicity and quality ingredients ✨
You’ll need:
• Bacalhau (salt cod), soaked for 24–48 hrs 💧
• Onion (thinly sliced) 🧅
• Garlic (minced) 🧄
• Fresh parsley 🌿
• Lemon juice 🍋
• Salt + black pepper 🧂
• A generous drizzle of premium olive oil 🫒
Steps:
1. Soak your bacalhau to remove the salt, changing the water 2–3x a day 💦
2. Once rehydrated, shred it into bite-sized strips ✂️
3. Mix with onion, garlic, parsley, a squeeze of lemon, and season to taste 🥣
4. Finish it with a generous pour of high-quality olive oil — this makes all the difference 🫶
I used the Arribas do Douro Extra Virgin Olive Oil from @docwinecanada — cold-pressed, 100% natural, and made with the same care as their wines 🍷 It’s smooth, peppery, and absolutely perfect for raw dishes like this, trust me on this one!
Right now, you can get 10% off all orders at docwines.ca with code “RAINHA”— stock up while it lasts! ⚡️
