Very light and refreshing dish, perfect for this time of the year. Cod, flat beans and noodle spring salad is best enjoyed outside with a glass of wine.
The main thing:
Made by Véronique
Published at 2016-05-24, this recipe is for 4 people and takes 20 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 06-03-2021
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Rinse the lettuce of your choice and use a salad spinner to remove the excess water. Fill the medium-sized pan with water and salt and cut the flat beans into thin long strips.
Boil them for a few minutes, they should still have a 'bite' to them. Drain the flat bean strips and fill the pan with water again and bring to a boil. Cut the cherry tomatoes into quarters and use a vegetable peeler to create thin strips of cucumber.
You can also chop the cucumber any way you like. For the dressing, simply squeeze the juice from the lime and also use the lime zest. Season with pepper and salt and slowly drizzle the oil into it.
Keep on whisking it so it will combine beautifully. The amount of oil depends on the taste and thickness you would like your dressing to have.
When the water has come to a boil, add the noodles. Cooking time depends on the type of noodles you're using so check your package. Drain the noodles and divide them over the plates.
Also divide the mixed greens, cherry tomato quarters, flat bean and cucumber strips. Heat oil in a large skillet and cook the cod fillets for about 2 to 3 minutes on each side.
Season with pepper and salt and divide them over the plates. Divide the lime dressing and enjoy!