Salad is a reductive term for this play of colors and flavors of fruit, vegetable and baked cod infusion.
I love these salads that no longer play the role of “boundary” but can represent any course of the meal, or may be “the meal” simple, fast, nutritious and above all imaginative.
Ingredients for 4 people
- 500 g of cod fillets
- 2 fennel
- 1 apple stark
- 2 avocado
- Juice of 1 lime
- 3 tablespoons of organic sunflower oil
- 2 tablespoons of apple cider vinegar
- 1 pinch of salt
How to prepare the salad
Cut into small pieces cod.
Clean the fennel, the most leathery outer part will serve as a basis for the infusion of cod in the heart of fennel we will use them to the salad.
Chop the outside of the pour fennel in a saucepan with the water and bay leaf, let it boil for 15 minutes, at this point dip the cod pieces, turn the fish into the water and let stand for 10 minutes.
Meanwhile, cut into thin slices the central part of the fennel.
Wash the apple and cut it into eight pieces and then not very thin slices.
Cut the avocado into small squares.
Squeeze the lime juice and season with 3 different bowls avocados, apple and fennel to prevent oxidation.
When everything is ready assembled the salad and toss with the sauce.