Fava Bean And Salt Cod Salad

Here, fava beans are paired with salt cod in a rich and filling salad. To compliment the rustic flavors of this dish, serve with toasted garlic-rubbed baguette slices and a soft goat cheese.

Yields:	4 servings
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	Preparation	24 minutes
	Cooking	30 minutes
	Ready In	24 minutes

Ingredients

4	ounces	salt cod
2-2 1/2	pounds	beans	young fava, shelled, peeled
1/4	cup	olive oil
2	tablespoons	savory	winter, or thyme, fresh, chopped
1	x	black pepper	freshly ground, to taste
1	x	salt	to taste
4	each	tomatoes	ripe, peeled, seeded, chopped

Directions

Soak the salt cod overnight in a large bowl of cold water. The next day, drain the cod, add fresh water and let soak for 2 hours. Drain, add fresh water and let soak 2 hours longer. The amount of soaking time needed to leach the salt from the fish will vary.

Bring 4 cups of water to a shimmering simmer in skillet just large enough to hold the fish. Add the fish and poach until barely cooked through (it should flake easily), about 5 minutes. Do not boil.

Remove fish and drain well, then flake it.

Cook the favas in 4 cups boiling water until just tender, about 10 to 15 minutes. Drain.

Combine the olive oil, thyme or savory, pepper and salt (if desired). Toss with the favas.

Arrange equal portions of the dressed beans, faked fish and chopped tomatoes on individual salad plates.

Serves 4.

PER SERVING: 285 calories, 21 g protein, 75 g fat (2 g saturated), 37 mg cholesterol, 323 mg sodium, 4 g fiber.

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