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Cod and Cannellini Salad ala Toscana
From Dorothy McNett's recipes at www.dorothymcnett.comk. Use any fish fillets that are fresh and available for you. Cod is very popular in Tuscany, and this salad is also seen often with cooked prawns instead of the cod. Whatever!
1 pound fresh cod steak or fillets
sprinkles of smoked Spanish paprika
sea salt and freshly ground pepper
1 - 2 tablespoon extra virgin olive oil
1 head fresh crispy romaine lettuce
1 (15 oz.) can cannellini beans, drained
1/2 cup pitted black olives, sliced
1 small red onion, sliced
zest and juice of 1 lemon
1/2 cup extra virgin olive oil
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground pepper
1/2 cup grated firm cheese (any Spanish or other Mediterranean varieties)
Wash and pat dry the fish and sprinkle with paprika, salt and pepper. Heat 1 - 2 tablespoons olive oil in a heavy bottomed skillet and cook the fish about 2 minutes per side, or until done. Set aside on a plate to cool. Tear the lettuce into serving pieces and place in a beautiful salad bowl, adding the drained beans, sliced olives and the sliced onion. Zest the lemon into a glass measuring cup, adding the lemon juice, olive oil, salt and pepper. Whisk well. Toss into the salad bowl along with grated cheese and the cod cut into small pieces. Serve!!
Recipe created 2017-06-17.
