Deconstructed Bacalhau à Brás Salad

Prepare Potato Straws

1. Fry the julienned potatoes in batches in hot vegetable oil until golden and crispy. Drain on paper towels.

Prepare Salt Cod

1. Gently heat the flaked salt cod in a small saucepan with a splash of water or olive oil until just warmed through. Be careful not to overcook.

Make Egg Emulsion

1. In a bowl, whisk together the egg yolks, heavy cream, nutmeg, salt, and pepper.
2. In a separate bowl, whisk the egg whites until stiff peaks form.
3. Gently fold the whipped egg whites into the yolk mixture until just combined.

Sauté Onions

1. In a non-stick pan, sauté the thinly sliced onions over medium-low heat until softened and translucent, about 5-7 minutes. Do not brown them.

Assemble the Salad

1. In a large bowl, gently combine the warmed flaked salt cod, sautéed onions, and half of the crispy potato straws.
2. Pour the egg emulsion over the salt cod mixture and toss gently to coat each piece. The residual heat will slightly cook the eggs, creating a creamy sauce.
3. Arrange the mixture on serving plates.
4. Top with the remaining crispy potato straws, halved black olives, and a sprinkle of fresh chopped parsley.