Bean and Salt Cod Salad With Arugula and Capers

Ingredients

• 1 ½ cups cooked white beans
• 1 tablespoon capers
• 1 ½ cups dried salt cod, soaked in a couple of changes of water at least 12 hours (or use leftover fish of any kind), chopped or shredded
• Salt and pepper to taste
• ¼ cup fresh lemon juice, or to taste
• ⅓ cup extra virgin olive oil, or to taste
• 1 shallot, peeled and minced
• 4 cups arugula, washed and dried (roughly chopped if large)
• 1 cup parsley leaves, washed, dried and roughly chopped

4 servings

Preparation

1. Combine beans, capers and salt cod in a bowl. Taste and add pepper and, if necessary, salt.
2. 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.
3. 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.