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Carpaccio of Salted Cod with Citrus Vinaigrette

14 ounces salted cod (use the thickest pieces of the cod)
1 clove garlic, crushed
4 to 5 leaves basil, chopped
1 head curly endive
A handful black olives
1 1/4 cups olive oil
1/3 cup lemon juice
1/3 cup olive oil

Soak the salt cod (sometimes called baccala there) in water for 2 to 3 days, until soft. Refrigerate. Change the water several times a day. Place the cod in 1 1/4 cups of olive oil for 24 hours, with the crushed garlic and the chopped basil leaves. Mix together the lemon juice and the olive oil and season with salt and pepper.

Clean the greens and place nicely on four plates. Drizzle the citrus vinaigrette over the greens. Cut the cod extra thin and place on the salad. Dice the black olives finely and sprinkle them over the top. Serves 4.

Ragnar Wessman, head of the culinary department, Iceland School of Hotel and Catering

Thursday, February 15, 2001

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