Recipe

Empedrat

by Jenny Chandler

A simple Catalan salt cod and white bean salad

Begin preparing this dish 24 hours in advance. The salt cod is eaten raw in this recipe, which could seem a little scary to the uninitiated, but just think of bacalao as the ham of the sea, and suddenly it seems more appealing. 

Ingredients

400g high quality Spanish salt cod
250g cooked haricot or Santa Pau beans
1 small green pepper, finely diced
½ sweet Spanish onion, finely diced
3 ripe tomatoes, finely diced
50g pitted black olives
2 tbsp roughly chopped flat leaf parsley
3 tbsp extra virgin olive oil
2 tbsp red wine vinegar
3 eggs, boiled for about 7 mins until set but still bright

Method

24 hours before serving soak the salt cod in a bowl of cold water and place in the fridge. Change the water about every 6 hours or at least 4 times.

Remove any skin or bones from the cod and cut into thin strips. Take a large bowl and carefully mix together the cod, beans, pepper, onion, tomato, olives and parsley.

Balance the salad with oil, vinegar, salt and pepper. You can refrigerate the salad for a few hours at this point if necessary. Chop up and carefully add the egg at the last minute (or it will look a mess).

Pile the salad onto individual plates using a ring mold—it may seem a bit cheffy, but is handy to give a bit of height to the dish.