Tangy Salted Fish Potato Bean Salad

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

1. 1

   Start 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.

2. 2

   Begin 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.

3. 3

   As the potatoes are boiling, prepare the haricots verts or string beans by cooking them in a pot of salted boiling water until they reach an al dente texture, which is tender but still firm, for about 6 to 8 minutes. Once cooked, drain and quickly rinse them under cold running water. If you're using string beans, split them in half by gently pinching one end and pulling the halves apart, making sure to save any small beans that come out. Set the prepared beans aside for later use.

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• 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.