Salt Cod, Green Bean, Red Pepper And Tomato Salad
serves 2-4
In this salad, crisp green beans, thinly sliced red pepper, tomato and red onion are dressed in a fresh parsley and thyme vinaigrette. Salt cod adds a savory note.
1 pound prepared salt cod
8 ounces string beans, both ends trimmed
1 small red bell pepper
1 tomato, peeled and seeded
1/2 cup thinly sliced red onion
3 tablespoons red wine vinegar
1 tablespoon minced parsley
2 teaspoons thyme leaves
1/2 cup extra-virgin olive oil
prep: 25 minutes
total: 45 minutes, plus 24 hours to soak salt cod
sauté pan with lid
saucepan
mandoline
mixing bowl
whisk
tongs
1. In a sauté pan, cover the cod with 1 inch of water and bring to a simmer. Remove from heat, cover and let stand for 20 minutes -- until the fish is tender and easily flaked. Remove any skin and bones and flake the fish into large chunks.
2. Meanwhile, bring a saucepan of salted water to a boil and blanch the green beans for 4-5 minutes, until they are tender but still crisp. Immediately shock the green beans in an ice bath; drain and reserve.
3. While the cod and green beans are cooking, slice the red pepper and tomato into 1/8-inch-thick matchsticks of approximately the same length. In a large mixing bowl, combine the flaked salt cod fillets, blanched green beans, sliced red pepper, sliced tomato and red onion.
4. In a small mixing bowl, whisk the red wine vinegar with the thyme and parsley. While whisking, slowly add the olive oil in a thin stream to emulsify the red wine vinegar and herb mixture into a vinaigrette. Pour over the salt cod and vegetables and toss to combine; add salt and freshly ground pepper to taste. Cover and refrigerate for 20 minutes before serving to blend the flavors.
