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    from "One Spice, Two Spice" by Floyd Cardoz and Jane Daniels Lear

    This dish always reminds me of monsoon season in Goa. Because of the heavy rains, fishing boats can't go out for weeks at a time, so people tend to rely on salted fish such as bacalao, or salt cod — a reminder that Goa was a Portuguese colony for hundreds of years. Salt cod is generally soaked before using, but here thin slices of it are simply toasted in a dry skillet until golden and charred in places, a technique I use often. Once the fish is cool, it is easily shredded (just rub it between your hands) and blended into the salad, providing a slightly mysterious, smoky backnote of flavor that balances the earthy sweetness of beets and the acidity of red wine vinegar.

    Serves 6

    3 pounds beets
    Sea salt and freshly ground black pepper
    1/4 cup plus 1 tablespoon extra virgin olive oil
    3 ounces salt cod, excess salt brushed off
    1 1/2 cups quartered and thinly sliced red onion
    2 tablespoons halved, seeded, and thinly sliced mild to moderately hot fresh green chile
    2 teaspoons minced peeled ginger
    1/4 cup tightly packed thinly sliced cilantro
    1/4 cup red wine vinegar

    Print recipe

    Preheat the oven to 350°.
    Put the beets on a piece of heavy-duty foil large enough to enclose them and season with salt and pepper. Drizzle the beets with 1 tablespoon of the oil and wrap the foil around them to form a snug packet. Put the packet on a baking sheet in the middle of the oven and roast until the beets are tender when pierced with a fork, 45 minutes to 1 1/2 hours, depending on the size of the beets. Let the beets cool, then peel them and cut into 1/2-inch pieces. (You should have about 6 cups.)
    While the beets are roasting, cut the salt cod on the diagonal into thin slices. Toast the salt cod in a dry small skillet over moderately high heat for 3 to 5 minutes, or until crisp, golden, and slightly charred.
    Combine the beets, onion, chile, ginger, cilantro, sugar to taste, vinegar, and remaining 1/4 cup oil in a bowl. Season with pepper. Shred the salt cod over the beets (your clean hands are the best tool for the task) and blend together. Taste and adjust the seasoning if necessary. Serve the salad in a large bowl. The salad deepens in flavor if made 1 day ahead.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Loose Beets - $1.49/lb
     Farm Fresh
      Salt Cod Fillet - $12.99/pkg
      Red Onion, Large - $1.49/lb
     Lg, Farm Fresh

    Jalapeņo Pepper - $2.99/lb
     Farm Fresh
      Ginger Root - $2.99/ea
      Cilantro - $1.99/ea Save! 2 for $3.00
     Farm Fresh
    You May Already Have
      La Baleine Fine Sea Salt - $3.79/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
      Domino Granulated White Sugar - $2.49/ea
     2lb box
      Roland Aged French Red Wine Vinegar - $3.69/ea
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