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Escarole Salad with Salt Cod, Anchovies and Olives

See full recipe on: Williams-Sonoma



Ingredients

6 oz. salt cod
For the sauce:
1�\u0081\u00842 cup blanched almonds
4 nyora or romesco peppers or ancho chilies, or 1 tsp. pimenton or hot paprika
1 slice coarse country white bread, about 1 oz., crusts removed
1 tbs. red wine vinegar
8 to 10 hazelnuts
4 garlic cloves, peeled
1�\u0081\u00843 cup extra-virgin olive oil
Salt, to taste
8 anchovy fillets
6 oz. olive oil�\u0096packed canned tuna, drained and separated into 1-inch chunks
2 ripe tomatoes, coarsely chopped
3�\u0081\u00844 cup black olives, preferably arbequina
1 head escarole, cored and separated into leaves

Nutrition 6 servings

Per Serving % Daily Value
Calories 333
Fat 23g 35%
Carbs 9g 3%
Protein 22g 45%
Fiber 3g 14%
Cholesterol 47mg 15%
Sodium 2,534mg 105%
     
Fat
Carbs
Protein

Preparation






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