Escarole Salad With Salt Cod, Anchovies And Olives

Name: Escarole Salad With Salt Cod, Anchovies And Olives
Prep time: 18 min
Cook time: 18 min
Total time: 18 min
Yield: 30
Cuisine: Global
Ingredients: 8 fillets anchovy fillets; 473 milliliters 1? blanched almonds; 1 slice coarse country white bread, about 1 oz., crusts removed; 4 nyora or romesco peppers or ancho chilies, or 1 tsp. pimentón or hot paprika; 1 head escarole, cored and separated into leaves; 4 garlic cloves, peeled; 8 hazelnuts; 170 grams olive oil–packed canned tuna, drained and separated into 1-inch chunks; 710 milliliters 1? extra-virgin olive oil; 946 milliliters 3? black olives, preferably Arbequina; 1 Tb red wine vinegar; 30 servings Salt, to taste; 170 grams salt cod; 2 ripe tomatoes, coarsely chopped

Need a dairy free and pescatarian side dish? Escarole Salad With Salt Cod, Anchovies And Olives could be a super recipe to try. One portion of this dish contains about 8g of protein, 10g of fat, and a total of 135 calories. This recipe serves 30. This recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 18 minutes. A mixture of anchovy, garlic cloves, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

To prepare the salt cod, place it in a bowl of cold water to cover, cover the bowl and refrigerate for 3 days, changing the water once a day.To make the sauce, in a dry, heavy fry pan over medium heat, toast the almonds until browned, about 30 seconds.

Ingredients you will need

Salt Cod

Almonds

Sauce

Toast

Water

Equipment you will use

Bowl

Frying Pan

Transfer to a plate to cool. If using nyora peppers, let them soak in boiling water for 10 minutes, then scrape the flesh off the skins.

Ingredients you will need

Peppers

Water

Sprinkle the coarse country bread with the vinegar. Using a large mortar and pestle, grind together the almonds, hazelnuts, garlic, the peppers and the vinegar-soaked bread until a thick, reddish paste forms. Alternatively, process the ingredients together in a food processor, making sure the mixture remains coarse.

Ingredients you will need

Country Bread

Hazelnuts

Almonds

Peppers

Vinegar

Garlic

Bread

Equipment you will use

Mortar And Pestle

Food Processor

Add the olive oil in a thin stream, stirring constantly with a wooden spoon, until the ingredients are thoroughly combined and the sauce is just liquid enough to be poured. Season with salt. (The sauce will keep in an airtight container in the refrigerator for 1 week. Use leftover sauce with roast meats or vegetables.)

Ingredients you will need

Vegetable

Olive Oil

Sauce

Salt

Equipment you will use

Wooden Spoon

Remove any bones and skin from the salt cod, then shred the meat with your fingers into thin strips.

Ingredients you will need

Salt Cod

Meat

Cut or tear the anchovy fillets into strips.

Ingredients you will need

Anchovy Fillets

Place the salt cod, anchovies and tuna in a bowl with the tomatoes and olives and toss to combine.

Ingredients you will need

Anchovies

Salt Cod

Tomato

Olives

Tuna

Equipment you will use

Bowl

Pour over enough of the sauce to coat everything thickly and toss again.Just before serving, in a large salad bowl, toss the escarole with the salt cod mixture.

Ingredients you will need

Escarole