Bean And Salt Cod Salad With Arugula And Capers Recipes

WHITE BEAN AND ARUGULA SALAD

Steps:

• The night before, place the beans in a large bowl and add water to cover by 2 inches. Soak overnight in the refrigerator. The following day, drain the beans, rinse under cold water, and drain again.
• Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the red onion and saute over medium-low heat for 7 to 9 minutes, until wilted. Add the beans and enough water to cover them by 3 inches. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer gently for 45 minutes, until tender. Drain the beans and onions and transfer to a mixing bowl.
• Meanwhile, heat the 1/2 cup of olive oil in a 10- to 12-inch saute pan over medium-high heat. Add the sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto and cook for 4 to 5 minutes, until fragrant. Pour the hot oil mixture over the warm drained beans, tossing well. Allow to cool for 10 minutes only. While still warm, stir in the lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper. Place in a large, shallow serving bowl, surround with arugula, taste for seasonings, and serve warm or at room temperature.

STRING BEAN & ARUGULA SALAD

Steps:

• Heat the grill to medium-high.
• In a large bowl, toss the string beans with the olive oil and garlic. Let the beans rest for 10 minutes or so, then place the beans on a large square of heavy-duty aluminum foil. Fold the foil over the beans and fold down the ends of the foil twice. Place the foil packet on the grill, seam side up, and grill for 25 to 30 minutes. Let the beans cool for a few minutes, then combine them in a roomy bowl with the arugula, lemon zest, and salt and pepper to taste, tossing until the arugula is wilted, 2 to 3 minutes.

ARUGULA SALAD WITH CANNELLINI BEANS

Steps:

• Heat the olive oil in a large skillet over medium heat; cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage, and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes.
• Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.

LEMONY WHITE BEAN AND ARUGULA SALAD

Steps:

• Salad: In a large salad bowl, combine the arugula, beans, red onion, and capers.
• Dressing: In a small bowl, whisk together the lemon juice, maple syrup and lemon zest. Slowly whisk in the oil until smooth and combined. Season with salt and pepper, to taste.
• Pour the dressing over the salad and toss well to coat. Serve.

BEAN AND SALT COD SALAD WITH ARUGULA AND CAPERS

Steps:

• Combine beans, capers and salt cod in a bowl. Taste and add pepper and, if necessary, salt.
• Whisk lemon juice and oil together, along with the shallot and a little salt and pepper, until smooth and well combined. (You can use a small blender instead of a whisk.) Taste, and add more lemon juice or olive oil as necessary. Toss about half with the arugula in a large bowl. Add parsley to salt cod mixture, and toss.
• To serve, put a portion of arugula on a plate. Top with a portion of salt cod mixture, and spoon some remaining dressing over all.

FAVA BEAN AND SALT COD SALAD

Steps:

• Soak the salt cod overnight in a large bowl of cold water. The next day, drain the cod, add fresh water and let soak for 2 hours. Drain, add fresh water and let soak 2 hours longer. The amount of soaking time needed to leach the salt from the fish will vary. Bring 4 cups of water to a shimmering simmer in skillet just large enough to hold the fish. Add the fish and poach until barely cooked through (it should flake easily), about 5 minutes. Do not boil. Remove fish and drain well, then flake it. Cook the favas in 4 cups boiling water until just tender, about 10 to 15 minutes. Drain. Combine the olive oil, thyme or savory, pepper and salt (if desired). Toss with the favas. Arrange equal portions of the dressed beans, faked fish and chopped tomatoes on individual salad plates. Serves 4. PER SERVING: 285 calories, 21 g protein, 75 g fat (2 g saturated), 37 mg cholesterol, 323 mg sodium, 4 g fiber.

ARUGULA SALAD WITH RADISHES AND CAPER VINAIGRETTE

Steps:

• Whisk together capers, lemon juice, salt, and pepper. Gradually add olive oil, whisking constantly. Combine arugula, celery leaves, parsley, radishes, and scallions in a large bowl. Pour vinaigrette over salad, and toss to coat. Drizzle with additional oil and lemon juice if desired. Season with salt and pepper.

SALT COD, POTATO, AND STRING BEAN SALAD

Steps:

• Place the salt cod in a small saucepan, and add water to cover. Bring the water to a simmer, 1 to 2 minutes, just to refresh the cod and remove any last traces of saltiness. Drain, pat the cod dry, and set aside.
• Slip the potatoes into a pot with water, cover, and bring to a simmer. Cook until tender; then remove the potatoes and let cool slightly. Peel and cut them into 1-inch chunks, and toss into a serving bowl.
• In the meantime, bring a pot of salted water to a boil, and add the green beans. Boil until crisp-tender, about 6 minutes, drain, let cool, then add to the bowl with the potatoes.
• Scatter the red onion and pepper into the serving bowl. Season with the salt and peperoncino flakes, drizzle with the olive oil and vinegar, and toss well.
• Flake the cod in big chunks over the top of the bowl, and toss gently one more time, taking care not to break up the pieces of fish too much.

PARMESAN BLACK COD WITH ARUGULA AND TOMATO TOPPING

Steps:

• Combine tomatoes, basil, olive oil, Pinot Gris, onion, garlic, salt, and black pepper together in a bowl; refrigerate until flavors blend, about 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
• Place black cod, skin-side down, on the prepared baking sheet. Mix Dijon mustard and butter together in a small bowl.
• Bake in the preheated oven for 5 minutes. Flip fish and brush mustard-butter over fish, coating the surface completely. Continue baking fish until it flakes easily with a fork, 5 to 6 minutes. Cut fish into 4 pieces.
• Spread arugula onto serving plates. Arrange fish onto the arugula and top with tomato mixture and Parmesan cheese.