Adolfo Muñoz

Adolfo Muñoz uses salt cod in this salad for its wonderfully briny flavor. Since high-quality salt cod is hard to find in the United States, the F&W Test Kitchen discovered that the best way to replicate it is to cure fresh cod in sea salt, then rinse it and poach it in olive oil.
Jumbo shrimp are a fine substitute for the beautiful, bright red Spanish shrimp chef Adolfo Muñoz adds to this salad. Plus:  More Seafood Recipes and Tips