(for 5 people)
600g fillet of salt cod
3 bay leaves
250g green beans
80g yellow onion
50g of almonds
150g of mesclum salad (in various colours)
150g cherry tomatoes
150gr Tuscan olives
10 tablespoons extra virgin olive oil
4 tablespoons balsamic vinegar
Halve the lemon and put it in a pot along with 3 bay leaves with boiling water without salt.
Soak the salt cod and cook for about 8 minutes.
Drain it with a colander and lay your fish in a dish.
Blanch the green beans in salted water over medium heat for about 8 minutes. Drain them.
Thinly chop the onions and brown them in a saucepan with 4 tablespoons of extra virgin olive oil for about 3 minutes and then add in the green beans, the almonds (chopped with knife), salt and a little white pepper. Sauté for about 5 minutes.
At this point gently strip the flesh off the cod and place it on a large serving platter, along with the sauteed green beans, the salad, the walnuts (split them with your hands), the tomatoes cut into quarters and Tuscan olives.
Drizzle with the remaining 6 tablespoons extra virgin olive oil, add a pinch of salt, grind some white pepper and add 4 tablespoons of balsamic vinegar. Mix with your hands very gently because the salt cod should not crumbles.
This is a seafood salad with a Mediterranean style for the combination of its ingredients, a synergy of refreshing and structured flavours. To garnish put on the edges of the dish fresh lemon, finely sliced.