Salt Cod And Chipea Salad

Beans and seafood are one of the most popular pairings in Portugal.The combination of meaty chickpeas and bacalhau with crisp greens makes a great light lunch.

Ingredients :

2 tablespoons of olive oil

4 cups of Bacon-Braised Chickpeas

2 cups flaked of Basic Salt Cod

2 tablespoons

of Pickled Shallots

2 teaspoons of chopped parsley leaves

1/4 teaspoon of orange zest

6 teaspoons of sherry vinegar

2 cups of baby watercress or arugula leaves

kosher salt and freshly ground white pepper
Parsley Oil

Maldon sea salt

Instructions :

• Heat the olive oil in a medium saucepan over medium-low heat. Add the chickpeas and salt cod and heat, stirring gently, to get the chill out of both. When they’re warm, toss in the shallots, parsley, zest, and 4 teaspoons of the vinegar. Season with kosher salt and pepper.
• In a medium bowl, lightly coat the greens with olive oil and toss with the remaining 2 teaspoons vinegar. Season with kosher salt and pepper and more olive oil and vinegar, if desired.
• Divide the chickpea mixture among serving plates, plating them in a 6-inch (15-cm) ring mold, if desired. Drizzle with parsley oil and sprinkle with Maldon salt. Top with the greens and serve.