Recipe: Lentil, Chickpea and Baccala Salad With Sherry Vinaigrette
Ingredients
- For salad
- 1 cup cooked lentils
- 1 cup cooked chickpeas
- 1 small red onion, diced
- 1/2 cup celery heart and leaves, diced
- 1 each roasted red and yellow pepper, peeled and diced
- 1 clove minced garlic
- 1/3 cup chopped parsley
- 1/3 cup pitted, chopped black and green olives
- 1 pound thick slat cod, cooked, skinned, de-boned and flaked apart in large pieces
- Salt and pepper to taste
- Lettuce leaves
- For vinaigrette
- 1/4 cup or 3-1/2 ounces aged sherry vinegar
- 1 clove minced garlic
- 1 minced shallot
- Juice from 1/2 lemon
- 11 ounces extra virgin olive oil
- Salt and pepper to taste
Preparation
Combine cooked lentils and chickpeas in a bowl. Add onion, celery, roasted peppers, garlic, parsley and olives. Mix thoroughly.
Dress flaked salt cod with four tablespoons of sherry vinaigrette and mix gently so as not to break cooked cod into tiny pieces. Dress lentil and chickpea salad with remaining sherry vinaigrette and check seasoning for salt and pepper.
To serve, line large bowl or platter with favorite lettuce leaves; place lentil and chick pea salad on platter or bowl; place salt cod on top of salad; do not mix in. Decorate with sprigs of celery heart or parsley.
For vinaigrette
Combine vinegar, garlic, shallot and lemon juice in a bowl. Whisk in olive oil. Season with salt and pepper to taste.
Serving Size
Serves 4
search for more recipes in
TODAY Food