| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Ceideburg 2, Salads |
4 |
Servings |
INGREDIENTS
| 4 |
|
Ounces salt cod |
| 2 |
|
To 2 1/2 pounds young fava |
|
|
beans shelled peeled |
| 1/4 |
c |
Olive oil |
| 2 |
T |
Chopped fresh thyme or |
|
|
winter savory |
| 1 |
t |
Freshly ground black pepper |
| 1/2 |
t |
Salt, optional |
| 4 |
|
Ripe tomatoes, peeled |
|
|
seeded and chopped about |
|
|
1 cup |
INSTRUCTIONS
Here, fava beans are paired with salt cod in a rich and filling salad.
To complement the rustic flavors of this dish, serve with toasted
garlic-rubbed baguette slices and a soft goat cheese. Soak the salt
cod overnight in a large bowl of cold water. The next day, drain the
cod, add fresh water and let soak for 2 hours. Drain, add fresh water
and let soak 2 hours longer. The amount of soaking time needed to
leach the salt from the fish will vary. Bring 4 cups of water to a
shimmering simmer in skillet just large enough to hold the fish. Add
the fish and poach until barely cooked through (it should flake
easily), about 5 minutes. Do not boil. Remove fish and drain well,
then flake it. Cook the favas in 4 cups boiling water until just
tender, about 10 to 15 minutes. Drain. Combine the olive oil, thyme
or savory, pepper and salt (if desired). Toss with the favas. Arrange
equal portions of the dressed beans, flaked fish and chopped tomatoes
on individual salad plates. Serves 4. PER SERVING: 285 calories, 21
g protein, 75 g fat (2 g saturated), 37 mg cholesterol, 323 mg sodium,
4 g fiber. From the San Francisco Chronicle, 4/21/93. Posted by
Stephen Ceideberg; May 11 1993. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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