Adapted from Wild Flavors (Chelsea Green, 2011) by Didi Emmons. Reprinted with the kind permission of the author.
Sorrel is easy to grow and lovely to look at in the garden. Many local farmers have a patch of it, but it may not always be displayed for sale—ask your grower before assuming it’s unavailable.
Didi Emmons gives credit for this dish to Ramona Bermudez, “who makes a mean Puerto Rican gaspacho”—not the familiar Spanish soup, but the traditional version of this salad. The addition of sorrel is Didi’s idea; she suggests substituting arugula sparked up with the juice of a lime if it should be scarce. The long soaking relieves the cod of its salt burden and renders it pleasantly chewy; easy, as long as you remember to start two days ahead.
- 1 pound boneless salt cod
- 4—6 cups loosely packed, destemmed, torn-up sorrel leaves
- 2 avocados, peeled and cut in wedges
- 1 small bunch cilantro, chopped
- 1 red onion, very thinly sliced
- 4 tablespoons extra-virgin olive oil
- freshly cracked pepper, to taste
Rinse the salt cod in running water. Cover it with cold water, and refrigerate for 24 hours. Drain, cover with fresh water, and continue soaking in the fridge another 24 hours. Drain the cod, and shred into thin pieces.
Toss the shredded cod with the rest of the ingredients.