Salad With Salt Cod, Olives, Beans and Romesco Sauce

1. 1

   The night before, soak the cod in water and place it in the fridge, changing the water about 5 times.

2. 2

   Taste the cod occasionally; it should be rich and saline but not too salty.

3. 3

   Cut into small slivers.

4. 4

   Divide the romaine among four plates.

5. 5

   Dot with the olives and beans.

6. 6

   Spread the cod over the salad.

7. 7

   Sprinkle with olive oil and vinegar.

8. 8

   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.

9. 9

   People should mix the salad themselves.

* Per serving · 4 servings · Values may vary.

No additional tips available.