Bean and Salt Cod Salad With Arugula and Capers

Name: Bean and Salt Cod Salad With Arugula and Capers
Total time: 20 min
Yield: 4 servings
Ingredients: 1 1/2 cups cooked white beans; 1 tablespoon capers; 1 1/2 cups dried salt cod, soaked in a couple of changes of water at least 12 hours (or use leftover fish of any kind), chopped or shredded; Salt and pepper to taste; 1/4 cup fresh lemon juice, or to taste; 1/3 cup extra virgin olive oil, or to taste; 1 shallot, peeled and minced; 4 cups arugula, washed and dried (roughly chopped if large); 1 cup parsley leaves, washed, dried and roughly chopped

By Mark Bittman

Total Time: 20 minutes
Rating: (0)
Comments: Read comments

Featured in: THE MINIMALIST; Arugula: The Face-Off

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Ingredients

Yield:4 servings

1½cups cooked white beans
1tablespoon capers
1½cups dried salt cod, soaked in a couple of changes of water at least 12 hours (or use leftover fish of any kind), chopped or shredded
Salt and pepper to taste
¼cup fresh lemon juice, or to taste
⅓cup extra virgin olive oil, or to taste
1shallot, peeled and minced
4cups arugula, washed and dried (roughly chopped if large)
1cup parsley leaves, washed, dried and roughly chopped

Ingredient Substitution Guide

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Preparation

Step 1
Combine beans, capers and salt cod in a bowl. Taste and add pepper and, if necessary, salt.
Step 2
Whisk lemon juice and oil together, along with the shallot and a little salt and pepper, until smooth and well combined. (You can use a small blender instead of a whisk.) Taste, and add more lemon juice or olive oil as necessary. Toss about half with the arugula in a large bowl. Add parsley to salt cod mixture, and toss.
Step 3
To serve, put a portion of arugula on a plate. Top with a portion of salt cod mixture, and spoon some remaining dressing over all.