Cod and Green Bean Salad

This green bean salad with cod is a very, very easy salad recipe, made with frozen beans and cod (fresh frozen as the cook of an unfortunate restaurant said about his food in an episode of Gordon Ramsay’s Kitchen nightmare USA).

This salad is so simple that I wasn’t even sure if I should post it, but in the current economical climate I cannot afford to waste anything. And it’s so quick that you don’t even need to weight the ingredients, it all works with handfuls.

For two people:

• two handfuls of green beans
• two fillets of cod
• a handful of olives
• olive oil and vinegar
• salt and pepper
• ½ glass white wine
• a clove of garlic

Put the runner beans (frozen or not) in salted boiling water, and cook them for 10-until tender, drain and put aside.

In a frying pan, heat the some olive oil with the garlic, then add the cod (roughly cut in pieces) and stir fry for 2-3 minutes, pour the wine and let it evaporate and cook it in its water until tender.

In a bowl put together the green beans, olives and cod, dress with olive oil, vinegar, salt and pepper.

Fastest green bean salad recipe ever.

Potato Salad

Here we are, posting about Italian food again after quite some time, with a very easy potato salad. Summer (sic) is gone and darkness, more than rain, is upon us. This means that from now until next March, all pictures will be taken in artificial light, in other words, they will be bad.

The original potato salad recipe had mayonnaise, which I replaced with ricotta cheese. Side dish for two people:

• 300g (10oz) peeled and diced potatoes
• 1 red pepper
• 1 stick of celery
• 2 tablespoons of ricotta cheese
• 1 tablespoon of milk
• salt and pepper
• 1 teaspoon of horseradish sauce
• 2 cloves of garlic
• 1 tablespoon olive oil
• 2 tablespoons of Parmesan

Place the potatoes in a saucepan and cover with salted water. Bring them to the boil for 10 minutes, then drain and let them cool.

Slice the pepper (discard the seeds) and cut the celery sticks in half-rings. Heat the olive oil in a frying pan with the garlic and stir fry the pepper and the celery at medium heat for about 10 minutes until tender. Put them aside and let them cool.

In a bowl mix the ricotta cheese, Parmesan, salt and pepper, horseradish sauce and loosen a little with milk. When the vegetables are at room temperature put them in the bowl and mix them with the ricotta dressing.

If you don’t want to break the potatoes, I would mix this potato salad using the hands. Ala Jamie Oliver.

If you liked this recipe for potato salad, try more vegetable recipes and potato recipes.