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Add a photoServings: 4
Ingredients
- 4 ounce salt cod
- 2 x To 2 1/2 pounds young fava beans, shelled, peeled
- 1/4 c. Extra virgin olive oil
- 2 Tbsp. Minced fresh thyme or possibly winter savory
- 1 tsp Freshly grnd black pepper
- 1/2 tsp Salt (optional)
- 4 x Ripe tomatoes, peeled, seeded and minced (about 1 c.)
Directions
- Here, fava beans are paired with salt cod in a rich and filling salad. To complement the rustic flavors of this dish, serve with toasted garlic-rubbed baguette slices and a soft goat cheese.
- Soak the salt cod overnight in a large bowl of cool water. The next day, drain the cod, add in fresh water and let soak for 2 hrs. Drain, add in fresh water and let soak 2 hrs longer. The amount of soaking time needed to leach the salt from the fish will vary.
- Bring 4 c. of water to a shimmering simmer in skillet just large sufficient to hold the fish. Add in the fish and poach till barely cooked through (it should flake easily), about 5 min. Don't boil.
- Remove fish and drain well, then flake it.
- Cook the favas in 4 c. boiling water till just tender, about 10 to 15 min. Drain.
- Combine the extra virgin olive oil, thyme or possibly savory, pepper and salt (if you like).
- Toss with the favas.
- Arrange equal portions of the dressed beans, flaked fish and minced tomatoes on individual salad plates.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 4 servings | |
| Calories 228 | |
| Calories from Fat 128 | 56% |
| Total Fat 14.47g | 18% |
| Saturated Fat 2.04g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 2290mg | 95% |
| Potassium 744mg | 21% |
| Total Carbs 5.82g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.55g | 2% |
| Protein 19.1g | 31% |
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