Salad With Salt Cod, Olives, Beans and Romesco Sauce

Name: Salad With Salt Cod, Olives, Beans and Romesco Sauce
Yield: 4 servings
Cuisine: Spanish
Ingredients: 8 ounces salt cod; 2 romaine hearts, cut crosswise into 2-inch pieces; ⅓ cup niçoise or other sweet dark olive, pitted; ½ cup canned white beans, drained and rinsed; Excellent olive oil; Sherry vinegar; About 1 cup romesco sauce (see recipe)

By Amanda Hesser

Updated September 28, 2015

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

Featured in: FOOD DIARY; Under the Spanish Sun

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:4 servings

8 ounces salt cod
2 romaine hearts, cut crosswise into 2-inch pieces
⅓ cup niçoise or other sweet dark olive, pitted
½ cup 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.