Salad with Cod Liver, Potatoes, and Beans
⏳ Time
1 hour
🥕 Ingredients
15
🍽️ Servings
6
Description
A modern take on the classic cod liver salad that was a staple at every gathering in the Soviet era. Instead of turning the liver and egg into a solid gray mass, we've lightened it with a heap of fresh greens. The classic vinaigrette dressing, olives, green beans, tomatoes, and finely chopped sprats combine to create a chorus of flavors that infuse the salad with Mediterranean notes, reminiscent of a Niçoise.
Ingredients
- Cod Liver - 8.8 oz
- Potato - 14.1 oz
- Chicken Egg - 3 pieces
- Olives stuffed with lemon - 1.4 oz
- Sprats - 3.5 oz
- Iceberg Lettuce - ½ pieces
- Frozen green bean pods - 7.1 oz
- Marinated cherries - 8 pieces
- Spanish onions - 1 head
- Dijon Mustard - 0.4 oz
- Meyer Lemon Juice - 1 fl oz
- Olive Oil - 2 fl oz
- Garlic - 1 clove
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Boil the potatoes with their skins on, peel them, and cut into large slices.
Step 3
Boil the eggs hard, cool them in cold water, and cut into wedges.
Step 4
Without thawing, add the beans to boiling salted water and cook for 1 minute, then transfer them to cold water to keep them green and crunchy. Drain on paper towels.
Step 5
Wash the salad, dry it, and tear very large leaves by hand. Arrange them in a salad bowl.
Step 6
For the dressing, press a clove of garlic through a garlic press into a clean bowl.
Step 7
Add the mustard, 2 tablespoons of oil from the can with the liver, lemon juice, salt, pepper, and whisk everything together well.
Step 8
Gradually whisk in the olive oil, beating the mixture until it emulsifies.
Step 9
Drizzle the dressing over the lettuce leaves.
Step 10
Cut the tomatoes in half and place them in a bowl along with the potatoes and beans, then drizzle with the dressing.
Step 11
Pat the sprats dry with a paper towel, fillet them, and slice if the fish is large.
Step 12
Carefully place the eggs, trying to maintain their shape, along with the sliced onion.
Step 13
Arrange large pieces of cod liver on top (break the pieces into smaller fragments with a fork).
Step 14
Garnish the salmon salad with olives and serve.
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