| 1 | Here, fava beans are paired with salt cod in a rich and filling salad. |
| 2 | To complement the rustic flavors of this dish, serve with toasted garlic-rubbed baguette slices and a soft goat cheese. |
| 3 | Soak the salt cod overnight in a large bowl of cold water. |
| 4 | The next day, drain the cod, add fresh water and let soak for 2 hours. |
| 5 | Drain, add fresh water and let soak 2 hours longer. |
| 6 | The amount of soaking time needed to leach the salt from the fish will vary. |
| 7 | Bring 4 cups of water to a shimmering simmer in skillet just large enough to hold the fish. |
| 8 | Add the fish and poach until barely cooked through (it should flake easily), about 5 minutes. |
| 9 | Do not boil. |
| 10 | Remove fish and drain well, then flake it. |
| 11 | Cook the favas in 4 cups boiling water until just tender, about 10 to 15 minutes. |
| 12 | Drain. |
| 13 | Combine the olive oil, thyme or savory, pepper and salt (if desired). |
| 14 | Toss with the favas. |
| 15 | Arrange equal portions of the dressed beans, flaked fish and chopped tomatoes on individual salad plates. |
| 16 | Serves Per serving: 285 calories, 21 g protein, 75 g fat (2 g saturated), 37 mg cholesterol, 323 mg sodium, 4 g fiber |
