Sea Asparagus and Cod Liver Salad
⏳ Time
10 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
You can substitute the sprouts with young peas in pods. Optionally, add capers. This recipe was created for my husband — he does not like capers. Don't forget that cucumbers already contain salt (I made mine in the morning using a quick dry method), sea asparagus is already salty, and anchovies are also salty. There is no need to add more salt to the salad at all. It turned out to be an unconventional, yet subtle combination. The cod liver harmonized all the components beautifully.
Ingredients
- Cod Liver - 1 can
- Marinated cherries - 10 pieces
- Spanish onions - 1 piece
- Sweet Pepper - 1 piece
- Cucumber Brine - 2 pieces
- Peanut Sprouts - 1.1 oz
- Salted anchovies in oil - 3 pieces
- Ground Black Pepper - a pinch
- Champagne Vinegar - 1 tablespoon
- Salicornia - 3.5 oz
Step by Step guide
Step 1
Chop all the vegetables. Slice the onion, pepper, and cucumbers into rings. Cut the cherry tomatoes into quarters or halves.
Step 2
Add the sea asparagus and sprouts. Mix well.
Step 3
Make the dressing. Blend the vinegar, anchovies, and a little oil from the can of cod liver until smooth.
Step 4
Dress the vegetables and mix.
Step 5
Break the cod liver into large pieces, place it on the vegetable salad, and mix gently.
Step 6
Sprinkle the salad with coarsely ground black pepper.
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