Salt Cod, Potato, and String Bean Salad

Name: Salt Cod, Potato, and String Bean Salad
Yield: makes 6 appetizer servings
Ingredients: 1 pound salt cod, preferably trimmings from Baccalà Marechiara (page 298) soaked as described on page 299; 2 medium Idaho or Yukon Gold potatoes (about 1 1/4 pounds); 1/2 pound haricots verts or young string beans, both ends trimmed; 1/2 cup thinly sliced red onion; 1 tablespoon chopped fresh Italian parsley; 1/2 cup extra-virgin olive oil; Salt; Freshly ground black pepper; 3 tablespoons red-wine vinegar; Fresh Italian parsley sprigs, optional

December 9, 2011

Salt cod is expensive. This salad is a good way to use trimmings from a whole boneless or bone-in side of baccalà you bought to make the Marechiara on page 298. If you trim the baccalà before you soak it and save the unsoaked trimmings in the refrigerator, you can take your time making the salad. If you trim the baccalà after soaking it, you’ll have to make the salad within a day or two. I picture this dish as part of a beautiful buffet, but it would make a nice first course at dinner, or a lunch dish all by itself. The directions below will give you a warm salad—the way I like it. If you’d rather have a room-temperature salad, just let the potatoes and beans cool all the way. But please don’t make this with chilled potatoes. Cooked potatoes should never see the inside of the refrigerator. They become waxy and tasteless.

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