Salad With Salt Cod Olives Beans And Romesco Sauce Food
ITALIAN BEAN & OLIVE SALAD
A superhealthy side salad, packed full of vitamin C and perfect for al fresco eating
Provided by Barney Desmazery
Categories Buffet, Dinner, Lunch, Side dish, Supper
Time 30m
Number Of Ingredients 9
Steps:
- On the barbecue, under the grill or over a flame, blacken the peppers all over, then pop into a bowl and cover with cling film. Once cool, peel, deseed and cut into strips, keeping any juices.
- Cook the beans in boiling salted water until crunchy but not squeaky, then drain and drop straight into iced water. To serve, toss everything together, adding the shredded basil at the last minute, and scattering with the small basil leaves to finish.
Nutrition Facts : Calories 102 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.27 milligram of sodium
SALAD WITH SALT COD, OLIVES, BEANS AND ROMESCO SAUCE
Provided by Amanda Hesser
Categories salads and dressings, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- 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.
- 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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