Salad With Salt Cod, Olives, Beans and Romesco Sauce

Name: Salad With Salt Cod, Olives, Beans and Romesco Sauce
Total time: 15 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 8 ounces salt cod; 2 romaine hearts, cut crosswise into 2-inch pieces; 1/3 cup niçoise or other sweet dark olive, pitted; 1/2 cup canned white beans, drained and rinsed; Excellent olive oil; Sherry vinegar; About 1 cup romesco sauce (see recipe)

By Amanda Hesser

Total Time: 15 minutes, plus overnight soak
Rating: (0)
Comments: Read comments

Featured in: FOOD DIARY; Under the Spanish Sun

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Ingredients

Yield:4 servings

8ounces salt cod
2romaine hearts, cut crosswise into 2-inch pieces
⅓cup niçoise or other sweet dark olive, pitted
½cup canned white beans, drained and rinsed
Excellent olive oil
Sherry vinegar
About 1 cup romesco sauce (see recipe)

Ingredient Substitution Guide

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.