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Cod salad with baby broad beans

Cod salad with baby broad beans

  • Ingredients: 250 g clean desalted cod, 200 g baby broad beans, 0.5 red onion, 1 lemon, 40 ml extra virgin olive oil, 5 ml sherry or apple vinegar, granulated garlic, ground black pepper, fresh parsley, salt.
  • Preparation: Prepare the cod in advance if necessary, according to the format that we are going to use. If it’s already desalted but we need to cook it first, we give it a light boil. Drain well and crumble. Add pepper and lemon juice. Drain the baby broad beans from the canning liquid and rinse with water. If we have time and desire, we can peel them, pressing gently with our fingers. Finely chop the red onion and mix everything in a bowl. Beat the olive oil with a little lemon juice, apple cider vinegar, granulated garlic, black pepper and a pinch of salt, and dress the salad. Add chopped fresh parsley and leave to cool in the fridge, covered with plastic wrap, until ready to serve.
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