Escarole Salad With Salt Cod Anchovies And Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Very different, very unique and very unusual salad sure to please all. Great flavors all in one fabulous bowl. Enjoy Ingredients:
6 ounces salt cod |
1/2 cup blanched almonds |
4 ancho chilies |
1 slice coarse country white bread crusts removed |
1 tablespoon red wine vinegar |
8 hazelnuts |
4 garlic cloves peeled |
1/3 cup extra virgin olive oil |
1/2 teaspoon salt |
8 anchovy fillets |
6 ounces olive oil packed canned tuna drained and separated into 1 chunks |
2 ripe tomatoes coarsely chopped |
3/4 cup black olives |
1 head escarole cored and separated into leaves |
Directions:
1. To prepare the salt cod place it in a bowl of cold water then cover the bowl and refrigerate for 3 days changing the water once a day.
2. In a dry heavy fry pan over medium heat toast the almonds until browned about 30 seconds then transfer to a plate to cool.
3. Sprinkle the coarse country bread with the vinegar.
4. Using a large mortar and pestle grind together the almonds, hazelnuts, garlic, peppers and vinegar soaked bread until a thick reddish paste forms.
5. Alternatively, process the ingredients together in a food processor making sure the mixture remains coarse.
6. 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.
7. Season with salt.
8. Remove any bones and skin from the salt cod then shred the meat with your fingers into thin strips.
9. Cut or tear the anchovy fillets into strips.
10. Place the salt cod anchovies and tuna in a bowl with the tomatoes and olives and toss to combine.
11. Pour over enough of the sauce to coat everything thickly and toss again.
12. Just before serving in a large salad bowl toss the escarole with the salt cod mixture.
13. Serve immediately.
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