In Jean Anderson’s The Food of Portugal, she suggests that Bacalhau a Bras be accompanied by a Portuguese style salad.  This is my adaptation of her Portuguese salad for 2 large servings.

1/3 of a small cucumber, thinly sliced

¼ tsp. salt

1 bell pepper

1 good tomato

1 clove garlic, chopped

Pinch freshly ground black pepper

1 Tbs. olive oil

1 tsp. white wine vinegar

1 Tbs. chopped fresh cilantro

Salt to taste

Line a plate or small baking sheet with a paper towel.  Put the cucumber slices on top of the paper towel and sprinkle with the salt.  Put another paper towel on top of the cucumbers and weigh the top down with another plate or baking sheet.

Cut the bell pepper and tomato in half.  Broil until the skins are blackened and blistered and then remove from the heat.  Put the roasted pepper in a plastic bag to steam off the skin.  Allow the tomato to cool and slice.  Slice the bell pepper after the skin is removed.

Put in a bowl the garlic, black pepper, olive oil, vinegar, and cilantro.  Add the cucumber, bell pepper and tomato and mix with the dressing.  Allow to marinade at room temperature for about an hour.