Salted cod salad with cherry tomatoes, Taggiasca olives, parsley and Grana Padano Riserva
Easy
4 people
20 min
Lactose free
Ingredients
800 g salted cod, previously soaked
80 g Grana Padano Riserva
200 g cherry tomatoes
100 g Taggiasca olives
1 bunch parsley
extra virgin olive oil
Preparation
Boil the salted cod for 5-10 minutes, then drain, cut into pieces and transfer to a mixing bowl.
Cut the cherry tomatoes into quarters and add to the bowl along with the Taggiasca olives, chopped parsley and shavings of Grana Padano Riserva.
Mix well, dress with a drizzle of extra virgin olive oil and serve.
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