Salted fish, spud, and green bean medley with tangy dressing.
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Nutrition per Serving
Ingredients
Estimated total cost: €12.38 · €3.10/serving
- 1 pound salt cod, preferably trimmings soaked as described onEst. price €8.50–€15.00
- 1/2 pound haricots verts or young string beans, both ends trimmedEst. price €1.50–€3.00
- 1/2 cup thinly sliced red onionEst. price €0.15–€0.30
- 1 tablespoon chopped fresh Italian parsleyEst. price €0.10–€0.25
- 1/2 cup extra-virgin olive oilEst. price €1.80–€3.50
- SaltEst. price €0.01–€0.05
- Freshly ground black pepperEst. price €0.02–€0.08
- 3 tablespoons red-wine vinegarEst. price €0.30–€0.60
- Fresh Italian parsley sprigs, optionalEst. price €0.00–€0.00
Steps
- 1Start by heating a large saucepan of water until it reaches a simmer. Gently place the soaked salt cod into the simmering water. Allow it to cook until the salt cod begins to soften and break apart, which should take approximately 8 minutes. Using a slotted spoon or skimmer, carefully lift the salt cod out of the water and set it aside to cool down to room temperature. Once cooled, use your fingers to gently separate the cod into chunks that are roughly 1 1/2 inches in size, ensuring to remove any bones and skin as you work through the fish.
- 2Begin by scrubbing the potatoes clean, then transfer them into a sizable saucepan. Ensure they are fully submerged in cold water, seasoned with salt and covering the potatoes by at least four fingers. Heat the pan until the water reaches a boil and cook the potatoes until they are tender but still firm, which should take around 35 minutes. Towards the end of cooking time, monitor closely to prevent overcooking; remove them from heat before their skins crack open as this can lead to them becoming too wet. Allow the potatoes to cool down sufficiently before peeling off their skins.
Cultural note
Salt cod is a staple ingredient in many Mediterranean and Caribbean cuisines, where it is used in a variety of dishes including salads. The tangy and savory flavors in this salad reflect the influence of Mediterranean cuisine.
Seasonal note
This Tangy Salted Fish Potato Bean Salad is best enjoyed in the summer when fresh green beans and parsley are in season. Salted cod is traditionally preserved and available year-round.
Health note
This salad is a good source of protein, fiber, and vitamins A, C, and K. It is relatively high in sodium and cholesterol due to the salt cod. Moderation is key for individuals watching their sodium and cholesterol intake.
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