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Ingredientes

  • 2 Postas de bacalhau dessalgado
  • 2 Folhas de louro
  • 500 Gramas de feijão fradinho cozido
  • 1 Punhado de salsa
  • 1 Cebola picadinha
  • 1 Colher de sopa de azeite
  • 1 Dente grande de alho
  • Sal
  • Pimenta do reino
  • 1 Colher de sopa de vinagre branco
  • 100 Gramas de tomates cereja
  • 100 Gramas de azeitonas pretas
  • 2 Ovos cozidos

Modo de Preparo

  1. Coza o bacalhau em água fervente temperada com as folhas de louro, por 5 minutos, ou até estar macio, retire e reserve no caldo para não ressecar.
  2. Escorra a água do feijão e o envolva com a cebola picadinha e a salsa picada. Reserve.
  3. Retire a pele e espinhas do bacalhau e desfaça em lascas. Junte ao feijão.
  4. Ferva o azeite com o alho espremido e envolva no preparado anterior. Tempere com sal, pimenta do reino e o vinagre. Misture bem.
  5. Disponha em recipientes individuais. Decore com o tomate, os ovos e as azeitonas. Sirva.

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