Salad With Salt Cod Olives Beans And Romesco Sauce Food

ITALIAN BEAN & OLIVE SALAD

Italian bean & olive salad image

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

Ingredients

2 yellow peppers
2 red peppers
300g green bean
300g cherry tomato , halved
1 tbsp small capers
2 handfuls black olives , stoned
4 tbsp olive oil
1 tbsp red wine vinegar
large bunch basil , leaves picked, large ones roughly shredded, small ones left whole

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

Salad With Salt Cod, Olives, Beans and Romesco Sauce image

Provided by Amanda Hesser

Categories salads and dressings, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 7

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)

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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