Recipe courtesy of Emeril Lagasse
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 3 tablespoons plus a drizzle Portuguese olive oil
  • 2 cups chopped yellow onions
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons chopped garlic
  • 1 cup chopped green onions
  • 2 tablespoons finely chopped freshly parsley leaves
  • 3 medium tomatoes, seeded and chopped
  • 1 tablespoon crushed red pepper
  • 2 pounds salt cod, soaked, rinsed, patted dry and julienned
  • 1 pound cooked long-grain white rice
  • 1 lemon, juiced
  • 1/2 head iceberg lettuce
  • 6 hard-boiled eggs
  • 6 ounces queen stuffed green olives

Directions

In a large saute pan, heat 3 tablespoons of the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute until golden, about 3 to 4 minutes. Add the garlic, green onions, parsley, and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes, or until the tomatoes are soft. Add the crushed red pepper and salt cod. Continue to cook for 3 minutes, stirring constantly. Remove from the heat and turn into a mixing bowl. Add the rice and lemon juice, mix thoroughly. Drizzle in enough olive oil, so the rice is not dry. Reseason, if necessary. Lay the lettuce on the bottom of a platter. Spoon the rice salad on top of the lettuce. Garnish with the eggs and green olives.

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