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White Bean and Cod Salad Recipe

White Bean and Cod Salad Recipe

“I’m very classic and I like traditional food—nothing too fussy or complicated,” said chef Meritxell Sabate as she wandered the aisles in Barcelona‘s biggest open air food market, trying to decide what to make for lunch.

Sabate teaches at Cook and Taste cooking school in Barcelona’s Gothic quarter and often takes her students on a tour of La Boqueria food market before returning with them to her kitchen a few blocks away. Today, though, her only mission was to find the freshest, most delicious ingredients to make a simple lunch.

She picked up some bright red peppers, weighing them in her hands like the Scales of Justice, and said, “I know. A salad.” But not just any salad. Sabate bought ingredients to make the classic Barcelona cold summer salad known as empedrat (which translates literally to “stoned” for some reason).

For an ingredient list and step-by-step instructions, see below.

Photographs by Pancho Tolchinsky.

Above: Sabate slices the salt cod she bought at the market. Note: If you buy dried salt cod, before slicing you must rinse and soak it.

Above: She mixes diced peppers and onions into the white beans. She adds black pepper to the salad but relies on the cod to provide the salt.

Above: Using a square ring mold, she packs the bean mixture tightly to make a base for the cod.

Meritxell Sabate’s Empedrat (White Bean and Cod Salad)

  • 1/2 green Italian frying pepper, diced
  • 1/2 sweet red pepper, diced
  • 4 heaping teaspoons minced spring onion
  • 8 cherry tomatoes
  • 1/2 pound bacalao (salt cod), sliced thinly
  • 1-1/2 cups cooked Sant Pau white beans, cooled
  • 2 eggs (chicken or quail), hardboiled and peeled
  • 1/3 cup olive oil
  • Sherry vinegar
  • Black pepper
  • For garnish: Japanese basil seedlings, pea shoots, black olives

Serves four. Instructions:

In a pan of simmering water, cook the egg. If using a chicken egg, cook for 10 minutes precisely. If using a quail egg, cook for three minutes. “You do not want the gray, blue-ish layer that forms on the yolk from overcooking,” says Sabate.
Prepare a vinaigrette by mixing in a small bowl 2 tablespoons of diced red pepper and 2 tablespoons of diced green pepper with 1/4 cup of olive oil. Set aside. In a bowl, combine the remaining pepper and the minced onion with the white beans; add the rest of the olive oil. Add black pepper and a splash of sherry vinegar to taste. Mix well. Assemble the salad by placing a mold in the middle of a dinner plate. Spoon 1/4 of the bean mixture into a square ring mold, patting it down with the back of a spoon to pack it down. Remove mold gently. Repeat the process, using three more dinner plates, to create four square portions of bean salad. Lay three slices of cod across the top of the molded bean salads. To prepare garnish, peel and halve eggs. Halve the cherry tomatoes and pit the olives. Place them, along with basil sprigs and bean sprouts, on top of and beside the molded salads. Drizzle plates with vinaigrette and serve.

Eager to go to Spain? If so, visit Remodelista‘s Travels with an Editor series for direction on where to stay, dine and sightsee in Barcelona.

 

 

 

Read more: Eating for Health, Food, Remodelista, Vegan, Vegetarian, , , , ,

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Remodelista

Remodelista is a one-stop sourcebook for the considered home, guiding readers through the design and renovation process. Founded by four friends with a shared design DNA and appreciation for intelligent design, Remodelista counts architects, design professionals, and style-conscious consumers among its daily audience. The Remodelista aesthetic favors classic and livable over trendy and transient, well-edited interiors over cluttered environments, and thoughtfully designed products over mass-market, disposable goods.

39 comments

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10:46AM PDT on Sep 28, 2013

Thanks for sharing.

4:11AM PDT on Sep 28, 2013

Healthy treat

1:17AM PDT on Sep 28, 2013

thanks for sharing

4:07AM PDT on Sep 24, 2013

thanks

8:01PM PDT on Sep 23, 2013

I love cooking with bacalao - it brings out the Medieval housewife in me, and it brings back childhood Lenten memories from meals at the houses of friends whose mothers were from Spain and Portugal. Cod fritters to die for!

5:32PM PDT on Sep 23, 2013

Thanks.

4:07PM PDT on Sep 23, 2013

Thx

10:09PM PDT on Sep 22, 2013

Thanks.

11:18AM PDT on Sep 22, 2013

ty

12:27AM PDT on Sep 22, 2013

Interesting. Thanks for your article.

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