Bean and Salt Cod Salad With Arugula and Capers
Published June 13, 2006
- Total Time
- 20 minutes
- Rating
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Ingredients
1 ½ cups cooked white beans
1 tablespoon capers
1 ½ cups dried salt cod, soaked in a couple of changes of water at least 12 hours (or use leftover fish of any kind), chopped or shredded
Salt and pepper to taste
¼ cup fresh lemon juice, or to taste
⅓ cup extra virgin olive oil, or to taste
1 shallot, peeled and minced
4 cups arugula, washed and dried (roughly chopped if large)
1 cup parsley leaves, washed, dried and roughly chopped
Nutritional analysis per serving (4 servings)
23 grams carbs; 46 milligrams cholesterol; 368 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 19 grams fat; 9 grams fiber; 2177 milligrams sodium; 26 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
Combine beans, capers and salt cod in a bowl. Taste and add pepper and, if necessary, salt.
- Step 2
Whisk lemon juice and oil together, along with the shallot and a little salt and pepper, until smooth and well combined. (You can use a small blender instead of a whisk.) Taste, and add more lemon juice or olive oil as necessary. Toss about half with the arugula in a large bowl. Add parsley to salt cod mixture, and toss.
- Step 3
To serve, put a portion of arugula on a plate. Top with a portion of salt cod mixture, and spoon some remaining dressing over all.
Private Notes