Follow these steps for perfect results
Green beans
ends cut and sliced
Potatoes
peeled and sliced in half
Eggs
Salted cod
soaked
Onion
finely chopped
Garlic
finely chopped
Vinegar
Olive oil
Salt
If using salted cod, soak it in cold water for 24 hours, changing the water 3-4 times to remove excess salt.
Place potatoes, green beans, and eggs in a large saucepan filled with water.
Bring the water to a boil.
Cook for 10-15 minutes, or until the potatoes are tender and the green beans are cooked but still slightly firm.
Add the soaked cod to the saucepan.
Cook for an additional 5 minutes, or until the cod is cooked through.
Test the green beans with a fork to ensure they are cooked to your liking; continue cooking if needed, being careful not to overcook.
Drain the water from the saucepan thoroughly.
Transfer the salad components to individual plates.
Drizzle the green beans and potatoes with vinegar and olive oil.
Sprinkle with salt to taste.
Stir well to combine the dressing with the vegetables.
Sprinkle the chopped onion and garlic over the salad.
Serve the salad alongside the cod and eggs.
Enjoy!
Expert advice for the best results
Add a sprinkle of red pepper flakes for a touch of heat.
Use different colored potatoes for a more visually appealing salad.
Blanch the green beans before boiling to retain their vibrant green color.
Everything you need to know before you start
15 minutes
Can be made ahead of time, but best served warm.
Arrange the salad components artfully on a plate, ensuring a balance of colors and textures.
Serve as a side dish to grilled fish or chicken.
Enjoy as a light lunch with crusty bread.
Its acidity complements the salad's flavors.
Discover the story behind this recipe
A traditional dish, often served as part of a larger meal.
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