1 large beef tomato
1 shallot, finely sliced
50g pitted Taggiasca olives
300g of baccalà salted cod
100g extra-virgin olive oil
40g of white wine
1 tsp. of Dijon mustard
Salt and black pepper
Handful of fresh basil, roughly chopped
Pinch of chili
Pinch of oregano
1.On each plate place fine slices of tomato previously washed.
2.Add shallots ,cappers ,olives ,basil , oregano ,a pinch of black pepper ,salt, chili, and a ¼ of the baccalà.
3.Add the dressing previously made by mixing together the olive oil, wine and mustard. If preparing this dish in advance add the dressing just before serving.
4.Garnish with basil leaves and serve.