Cod liver salad with potatoes and beans
6 servings
60 minutes
A modern take on the same cod liver salad that was a staple at every Soviet feast. Instead of turning the liver and egg into a monolithic grey mass, we fluffed it up with a pile of green leaves. Classic vinaigrette dressing, olives, green beans, tomatoes and finely chopped sprats, merging into a common chorus of ingredients, give the salad Mediterranean notes, bringing to mind Nicoise.
1
Prepare all the ingredients.
2
Boil the potatoes in their skins, peel them, and cut into large slices.
- Potato: 400 g
3
Boil the eggs hard, cool them in cold water, and cut into wedges.
- Chicken egg: 3 pieces
4
Without thawing the beans, throw them into salted boiling water and boil for 1 minute, then transfer to cold water to keep them green and crunchy. Dry them on paper towels.
- Frozen green beans: 200 g
- Salt: to taste
5
Wash the salad, dry it, tear very large leaves by hand. Place them in a salad bowl.
- Iceberg lettuce: 0.5 piece
6
For the dressing, squeeze a clove of garlic into a clean bowl.
- Garlic: 1 clove
7
Add mustard, 2 tablespoons of oil from the liver can, lemon juice, salt, pepper and mix well with a whisk.
- Wholegrain mustard: 10 g
- Cod liver: 250 g
- Lemon juice: 30 ml
- Salt: to taste
- Ground black pepper: to taste
8
Gradually whisk in the olive oil while mixing, beating the sauce until it emulsifies.
- Olive oil: 75 ml
9
Sprinkle the prepared dressing over the salad leaves.
- Iceberg lettuce: 0.5 piece
10
Cut the tomatoes in half and place them in a bowl with potatoes and beans, then drizzle with dressing.
- Cherry tomatoes: 8 pieces
- Potato: 400 g
- Frozen green beans: 200 g
11
Dry the sprat with a paper towel, fillet it, and cut it if the fish is large.
- Sprat: 100 g
12
Place the eggs, trying to keep their shape, along with the sliced onion.
- Chicken egg: 3 pieces
- Red onion: 1 head
13
Place large pieces of cod liver on top (break the pieces into fragments with a fork).
- Cod liver: 250 g
14
Garnish the salad with cod liver and olives and serve.
- Green olives: 40 g
