Recipes › Escarole, pomegranate and smoked cod
Escarole, pomegranate and smoked cod
Salad of escarole, pomegranate and smoked cod with chili flakes. Bitter, sweet, smoky and spicy in one bowl.
- Heat:
1/5 - Time:
- 15 min
- Servings:
- 2 people
- Category:
- Main
Ingredients
- 1 escarole
- 1 pomegranate
- 100 g smoked cod
- 2 cloves of garlic
- Chili flakes (or dried chili, or a touch of cayenne)
- Olive oil, pomegranate molasses, walnuts and salt
Steps
- Tear up the escarole and put it in a wide bowl.
- Flake the smoked cod and seed the pomegranate.
- Brown slices of garlic with the chili flakes in a little oil.
- Dress the escarole with that garlic oil, a drizzle of pomegranate molasses and salt.
- Scatter the cod, the pomegranate and a few chopped walnuts on top.