Preview

cod and chickpea salad with coriander and sherry dressing

Salted, Vegetables and Fruits, Fish, Seafood & Shellfish

Ingredients

Recipe for 12 Tapas

Salad

1 Lb
Cod fillet
1 Unit(s)
Chick peas can (540ml)
2 Unit(s)
French shallot
1 Clove(s)
Garlic
1 Tsp
Cumin powder

Dressing

1 Tsp
Dijon mustard
100 Ml
Olive oil
30 Ml
Xérès vinegar
6 Sprig(s)
Fresh cilantro
  • Salt and pepper

Preparation time: 30 min

Preheat your Oven at 400 °F

  • Salad

    Make sur the cod is unsalted. Put it on a baking tray, spray with olive oil and bake for 15 minutes in the oven.

    Drain the cheak peas.
    Finely chop hte shallots and the garlic.

    Remove from oven and let cool down. Then shred into pieces into a bowl and add the cheak peas, the shallots, the garlic and the cumin.

    Mix together.

  • Dressing

    Chop the cilantro.

    In a bowl mix the mustard, vinegar, salt and pepper. Emulsify with olive oil (pour oil slowly). Add the cilantro.

  • Plating

    Mix the salad with the dressing with serve in a ramekin or tin can.

    Garnish with young sprouts.

Official partners

« Make your recipes while having fun with friends or colleagues. »

Class with similar recipe

Tuesday, October 1st18:00 to 21:00
Old Montreal
85$ / pers.
CUISINE DU MONDE

CUISINE DU MONDE

Travel to Portugal, THE PETISCOS, Portuguese Tapas (1 glass of Portuguese wine included)

  • Cod and chickpea salad with coriander and sherry dressing
  • Cod fritters (Pastéis de bacalhau) aioli
  • Grilled eggplant rolls, fresh cheese, sherry reduction
  • Nata Pastéis
  • Piri-Piri chicken drumsticks
More information
0 / 12

85$ / pers.
12 places disponibles

Share this unique and tasty
experience

Private and Corporate Events