Salad With Salt Cod, Olives, Beans and Romesco Sauce
Updated September 28, 2015
- Total Time
- 15 minutes, plus overnight soak
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Ingredients
8 ounces salt cod
2 romaine hearts, cut crosswise into 2-inch pieces
⅓ cup niçoise or other sweet dark olive, pitted
½ cup canned white beans, drained and rinsed
Excellent olive oil
Sherry vinegar
About 1 cup romesco sauce (see recipe)
Nutritional analysis per serving (4 servings)
12 grams carbs; 86 milligrams cholesterol; 264 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 4 grams fiber; 4190 milligrams sodium; 40 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
The night before, soak the cod in water and place it in the fridge, changing the water about 5 times. Taste the cod occasionally; it should be rich and saline but not too salty. Cut into small slivers.
- Step 2
Divide the romaine among four plates. Dot with the olives and beans. Spread the cod over the salad. Sprinkle with olive oil and vinegar. Dollop the romesco sauce over the salad, either one big dollop in the center or many smaller ones around the salad for more of a Jackson Pollock effect. People should mix the salad themselves.
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