Empedrat: cod bean salad with a world of possibilities
Ingredients (serves 1)
- This recipe is designed to serve as a foundation to build upon depending on preferences. Key types of ingredients are suggested for each version. These are just a few examples, as there are infinite possible combinations. Try out different varieties to find what suits each person.
- The basics:
- • 75 g desalted cod
- • 40 g tomato
- • 50 g onion
- • 60 g cooked beans
- • Extra virgin olive oil
- Add according to personal preference:
- Acidic
- • ½ lemon
- • ½ orange
- • ½ lime
- • Capers
- • Vinegar
- Sour
- • 1 endive leaf
- • Arugula
- • Bitter fizzy drink, like Bitter Kas®
- Sweet
- • Quince paste
- • Honey
- Salty
- • Anchovies
- • Olive tapenade
- Umami
- • Soy sauce
- • Seaweed: wakame or canned codium
Method
- 1. Mix finely minced onion, chopped or grated tomato, well-drained beans, and a generous splash of olive oil.
- 2. Add additional ingredients according to taste and following the corresponding instructions below:
- Acidic:
- Grate small amounts of lemon, lime, and orange zest. Juice all three fruits. Mix juices with zests. Combine 3 parts juice and 1 part vinegar and mix well to make a citrus vinaigrette. Add the vinaigrette and a teaspoon of chopped capers to the salad. Mix well and serve.
- Sour:
- Chop the endive leaf and gently mince arugula. Add greens and a tablespoon of sour fizzy drink to salad. Mix well and serve.
- Sweet:
- Dice 20 grams of quince paste and add to salad. Drizzle with honey and serve.
- Salty:
- Slice an anchovy into very thin strips. Add to salad with a teaspoon of olive tapenade. Mix well and serve.
- Umami:
- Mince seaweed and add to salad. Dress with a tablespoon of soy sauce. Mix well and serve.
