PORTUGUESE RICE AND SALT COD SALAD

3 tablespoons 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 julienne
1 pound cooked long-grain white rice
Juice of one fresh lemon
Drizzle of Portuguese olive oil
1/2 head of iceberg lettuce
6 hard-boiled eggs
6 ounces Queen-Stuffed Green Olives

In a large saute pan, heat 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.

Yield: 6 to 8 servings
Source: Emeril Lagasse