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Escarole Salad with Salt Cod Anchovies and Olives Recipe

Ingredients

How to make it

  • 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.
  • In a dry heavy fry pan over medium heat toast the almonds until browned about 30 seconds then transfer to a plate to cool.
  • Sprinkle the coarse country bread with the vinegar.
  • Using a large mortar and pestle grind together the almonds, hazelnuts, garlic, peppers and vinegar soaked bread until a thick reddish paste forms.
  • Alternatively, process the ingredients together in a food processor making sure the mixture remains coarse.
  • 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.
  • Season with salt.
  • Remove any bones and skin from the salt cod then shred the meat with your fingers into thin strips.
  • Cut or tear the anchovy fillets into strips.
  • Place the salt cod anchovies and tuna in a bowl with the tomatoes and olives and toss to combine.
  • Pour over enough of the sauce to coat everything thickly and toss again.
  • Just before serving in a large salad bowl toss the escarole with the salt cod mixture.
  • Serve immediately.

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The Cook

chefmeow Garland, TX

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