Salad With Salt Cod, Olives, Beans and Romesco Sauce

• 8 ounces salt cod
• 2 romaine hearts, cut crosswise into 2-inch pieces
• 13 cup nicoise or other sweet dark olive, pitted
• 1/2 cup canned white beans, drained and rinsed
• Excellent olive oil
• Sherry vinegar
• About 1 cup romesco sauce (see recipe)

1. The night before, soak the cod in water and place it in the fridge, changing the water about 5 times.
2. Taste the cod occasionally; it should be rich and saline but not too salty.
3. Cut into small slivers.
4. Divide the romaine among four plates.
5. Dot with the olives and beans.
6. Spread the cod over the salad.
7. Sprinkle with olive oil and vinegar.
8. Dollop the romesco sauce over the salad, either one big dollop in the center or many smaller ones around the salad for more of a Jackson Pollock effect.
9. People should mix the salad themselves.

salt, hearts, nicoise, white beans, excellent olive oil, sherry vinegar, romesco sauce

Taken from cooking.nytimes.com/recipes/9397 (may not work)