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Salt cod salad with mesclum salad, walnuts, green beans, tomatoes and olives

(for 5 people)

600g fillet of salt cod
½ lemon
3 bay leaves
250g green beans
80g yellow onion
50g of almonds
150g of mesclum salad (in various colours)
150g Walnuts
150g cherry tomatoes
150gr Tuscan olives
10 tablespoons extra virgin olive oil
4 tablespoons balsamic vinegar
white pepper

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.