Empedrat - Beans and Cod Salad - This is a traditional Catalan dish. Its literal translation would be: Stoned; meaning done with stones. Maybe paved would be a closer translation. A funny name for a dish!
The recipe is really easy, with no cooking involved, perfect for a starter and a suitable choice for the summer. If you really feel like wasting no time in the kitchen and you want to offer your guests a different flavour... go for this one!
You can prepare this in advance, have it in the fridge and serve the plates fresh... there's no better salad on earth! My advise is to use your own cooked beans but if you feel lazy and not in the mood, then a high quality can would do the job.
Ingredients for 4 servings: 500 grs of white tender cooked beans, 400 grs of desalted cod, 100 grs of black olives, 250 grs of green onions, 350 grs of savory ripe tomatoes, extra virgin olive oil, some parsley, salt and black ground pepper.
- Prepare the tomatoes, olives, onion and parsley. Cut, take off the seeds and bones and reserve in separate plates.
- In a big bowl, mix the tomatoes, beans and onion, dress with some olive oil, salt and pepper.
- Get a mould and pour the mixture inside pressing a bit so that it doesn't fall apart.
- Put the olives on top (either cut or in units), sprinkle with the parsley. Cut the cod in small pieces and decorate on top and circling the plate.
- Dress with some more olive oil, salt and black pepper.
- Place in the fridge for at least 1 hour.
- Enjoy!
