Salted Cod and Potato Salad

Ingredients

• 1 - 1/2 pounds soaked baccalà
• 1 lemon cut into thin slices, plus juice of one lemon
• 1 bay leaf
• 1 clove garlic, minced
• 2 anchovy fillets, cut into small pieces
• 1/4 cup minced parsley
• 1 tablespoon minced mint
• 1 tablespoon capers in salt, rinsed and minced
• 4 tablespoons Extra Virgin Olive Oil
• 1/4 cup pitted black olives, chopped
• 1/2 cup diced cherry tomatoes
• 2 medium red skin or Yukon Gold potatoes
• 1/2 pound string beans, cut into thirds on the bias
• Salt and pepper to taste
• Salad greens or radicchio
• Golden raisins or currants (Optional)

Instructions

1. 1
   Cut the baccalà into pieces about 2 inches wide. Put them in a pot with two inches cold water, the lemon, and the bay leaf. Bring to a boil and simmer the fish for 20 minutes, then drain the pieces and set aside. Save a few tablespoons of the broth.
2. 2
   Puree the garlic, anchovies, capers,parsley, and mint in a bowl. Stir in the lemon juice, the olive oil, 2 tablespoons fish broth, and salt and pepper to taste. Mix well. Set aside.
3. 3
   Boil, steam or microwave the potatoes separately; when cool, peel and dice them.
4. 4
   Cook the green beans in lightly salted water until crisp tender.
5. 5
   Combine the potatoes, baccalà, string beans and tomatoes in a salad bowl, add the olives and the sauce, mix gently, andserve on a bed of greens or radicchio.If desired, sprinkle raisins or currants over the top.