Servings:
Serves 4 Servings
Ingredients
For salad
- 1 cup lentils
- 1 cup chickpeas
- 1 cup red onion
- 1/2 cup celery heart and leaves, diced
- 1 cup red and yellow pepper
- 1 clove garlic
- 1/3 cup chopped parsley
- 1/3 cup black and green olives
- 1 pound slat cod
- 1 pound lettuce
For vinaigrette
- 1 cup lentils
- 1 cup chickpeas
- 1 cup red onion
- 1/2 cup celery heart and leaves, diced
- 1 cup red and yellow pepper
- 1 clove garlic
- 1/3 cup chopped parsley
- 1/3 cup black and green olives
- 1 pound slat cod
- 1 pound lettuce
- 1/4 cup sherry vinegar
- 1 clove garlic
- 1 clove shallot
- 1/2 clove lemon
- 11 ounce extra virgin olive oil
Preparation
Baking Directions:
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 vinaigretteCombine vinegar, garlic, shallot and lemon juice in a bowl.
Whisk in olive oil.
Season with salt and pepper to taste.
