List of Ingredients
- 4 of thinly sliced unsalted codfish, without skin
- 11 OZ. of curly endive
- 4 OZ. of squacquerone cheese
- 4 of small white turnips
- 4 of radishes
- 4 of baby carrots
- 4 of baby beets
- 2 of vine tomatoes
- 2 of plums
- 1/2 red onion
- 1/2 radicchio
- 1/2 head Belgian endive
- Sliced almonds
- Extravirgin olive oil
- Fine and coarse salt
- Pepper
Method
For the steamed codfish with almonds and squacquerone cheese recipe, cut the onion into slices; put them in a bowl with a handful of coarse salt and let stand for 20 minutes. Steam the codfish for 5 minutes. Let cool, then flake apart with your hands. Wash all the vegetables. Divide the tomatoes into wedges and, with a spoon, recover the seeds: they will finish the salad, as a kind of "vegetable caviar". Cut the pulp into strips. Blanch the turnips and carrots in boiling salted water for 5 minutes; drain with a slotted spoon.
In the same water, blanch the radishes for 1 minute (to mitigate their slightly acrid taste); drain. Boil the baby beets last for 10 minutes. Cut the carrots in half lengthwise and the beets into wedges. Clean the curly endive and break it up; cut the red chicory and endive leaves into diamonds. Cut the plums into small pieces. Rinse the salted onion and dry it. Season the squacquerone cheese with a little salt and pepper and work it vigorously with a whisk to obtain a cream.
Compose the salad by distributing all the elements into the dishes. Finish with a drizzle of oil and flaked almonds. Tip If you do not find “baby” vegetables, use a white turnip cut into small slices, a carrot cut into sticks and a boiled beetroot cut into small pieces.