Codfish Salad - Beauty and Well-Being
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From the fresh fish markets of Portugal to the bustling city streets of New York hails a chef whose natural talent has lips licking and mouths watering ten mile
Ingredients
- ½ cup of poached Cod
- ½ cup of cooked chickpeas
- 1 bunch of baby arugula salad
- 1/3 cup pitted Kalamata olives
- 1 hot house cucumber (sliced)
- 1 cup of cherry tomatoes (cut in half)
- 1 Tbs. diced red onion
- ½ bunch of chopped parsley
- Olive oil
- Salt and fresh black pepper
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