Salted Cod and Potato Salad

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, Salted,Potato
, A Veneto version of salted cod, baccalà; perfect with potatoes for a summertime supper. Watch Mary Ann Esposito make Salted Cod and Potato Salad at CiaoItalia.com! Ingredients1 – 1/2 pounds soaked baccalà1 lemon cut into thin slices, plus juice of one lemon1 bay leaf1 clove garlic, minced2 anchovy fillets, cut into small pieces1/4 cup minced
, http://www.edamam.com/ontologies/edamam.owl#recipe_6c263827b1b7a5a761242afe4b3e0bef

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, Pescatarian,Mediterranean,Dairy-Free,Gluten-Free,Wheat-Free,Egg-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Sulfite-Free,Kosher
, Sulfites
, Ingredients:

• 1 – 1/2 pounds soaked baccalà
• 1 lemon cut into thin slices, plus juice of one lemon
• 1 bay leaf
• 1 clove garlic, minced
• 2 anchovy fillets, cut into small pieces
• 1/4 cup minced parsley
• 1 tablespoon minced mint
• 1 tablespoon capers in salt, rinsed and minced
• 4 tablespoons extra virgin olive oil
• 1/4 cup pitted black olives, chopped
• 1/2 cup diced cherry tomatoes
• 2 medium red skin or yukon gold potatoes
• 1/2 pound string beans, cut into thirds on the bias
• Salt and pepper to taste
• Salad greens or radicchio
• Golden raisins or currants (optional)

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, A Veneto version of salted cod, baccalà; perfect with potatoes for a summertime supper. Watch Mary Ann Esposito make Salted Cod and Potato Salad at CiaoItalia.com! Ingredients1 – 1/2 pounds soaked baccalà1 lemon cut into thin slices, plus juice of one lemon1 bay leaf1 clove garlic, minced2 anchovy fillets, cut into small pieces1/4 cup minced parsley1 tablespoon minced mint1 tablespoon capers in salt, rinsed and minced4 tablespoons Extra Virgin Olive Oil1/4 cup pitted black olives, chopped1/2 cup diced cherry tomatoes2 medium red skin or Yukon Gold potatoes1/2 pound string beans, cut into thirds on the biasSalt and pepper to tasteSalad greens or radicchioGolden raisins or currants (Optional)DirectionsCut the baccalà into pieces about 2 inches wide. Put them in a pot with two inches cold water, the lemon, and the bay leaf. Bring to a boil and simmer the fish for 20 minutes, then drain the pieces and set aside. Save a few tablespoons of the broth.Puree the garlic, anchovies, capers,parsley, and mint in a bowl. Stir in the lemon juice, the olive oil, 2 tablespoons fish broth, and salt and pepper to taste. Mix well. Set aside.Boil, steam or microwave the potatoes separately; when cool, peel and dice them.Cook the green beans in lightly salted water until crisp tender.Combine the potatoes, baccalà, string beans and tomatoes in a salad bowl, add the olives and the sauce, mix gently, andserve on a bed of greens or radicchio.If desired, sprinkle raisins or currants over the top.
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