Name: Italian Market Antipasto Salad with Cod
Prep time: 5 min
Cook time: 16 min
Total time: 21 min
Yield: 4 servings
Cuisine: italian

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Italian Market Antipasto Salad with Cod

A pan-seared fillet of cod is served with this pretty main course salad featuring a harvest-full of greens, kidney beans, pepperoncini, and little pearls of fresh mozzarella — all tossed in a house-made Italian dressing.

Servings

Wine pairing: Grenache

Active time:

Total time: 16 mins 20 minutes

Produce

Romaine lettuce

10 5 oz

Perpetual Spinach

3 1.5 oz

Red Creole Onion

1/2 0.25 Whole

Carrot

3 1.5 oz

Cherry Tomato

5 2.5 oz

White button mushrooms

4 2 oz

Parsley Giant Of Italy

.5 0.25 oz

Protein & more

Kidney Beans

13.4 6.7 oz

Pepperoncini

1.5 0.75 oz

Bocconcini (in water)

3 1.5 oz

Cod

1 0.5 lb

Pantry items

Olive oil

1 0.5 tablespoon

Sea salt

1 0.5 teaspoon

Spice mix

Italian dressing base

Olive oil

2 1 tablespoon

White wine vinegar

1 0.5 tablespoon

Dijon mustard

1/2 0.25 teaspoon

Minced Garlic

1 0.5 Clove

Vegan sugar

1/4 0.125 teaspoon

Italian dressing herbs

Dried thyme

1/8 0.065 teaspoon

Basil, dried

1/8 0.065 teaspoon

Dried oregano

1/8 0.065 teaspoon

Granulated Onion

1/8 0.065 teaspoon

Prep ahead (optional)

a. Peel carrots into ribbons, grate, or slice thin coins.
b. ¼” slice button mushrooms.
c. Thinly slice lettuce or chop bite-sized.
d. Trim and compost long spinach stems; rough chop leaves.
e. Slice cherry tomatoes in half.
f. Thinly slice red onion.
g. Rough chop parsley.

Instructions

1 Cook cod:
a. Portion cod and season with ½ tsp salt and ¼ tsp black pepper. b. In large sauté pan over medium-high heat, add 1 tbsp olive oil. c. Add cod top-side down; sear until golden, about 2 minutes each side. Continue cooking until opaque throughout, about 4-6 more minutes.

2 Assemble salad:
a. Drain and rinse kidney beans. Set aside.
b. In a large bowl, add romaine lettuce (thinly slice or chop bite-sized), spinach (trim stems, chop bite-sized), red onion (thinly slice), carrots (peel into ribbons, grate, or thin coins), cherry tomatoes (halve), white button mushrooms (¼” slice), Italian parsley (rough chop), kidney beans, bocconcini, and pepperoncini (slice or leave whole).
c. Add Italian dressing herbs to dressing base; shake vigorously. Add Italian dressing to salad and toss to coat.

3 Serve:
a. Divide antipasto salad among bowls or plates. Serve pan-seared cod alongside. Pour the wine and enjoy!

Chef's notes

This salad is very versatile. If you have super meat lovers, toss in some prosciutto, salami, or other Italian meats. Vegetarians can add cannellini beans, olives, or little bites of salty parmesan.

All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:

Johnson’s Backyard Garden,
Austin TX

Gundermann Acres,
Wharton County, TX

Fagan Family Farm

Lone Star Herbs,
League City, TX

G&S Groves,
Mission, TX

The Farm Patch,
Pleasanton, TX

Kitchen Pride,
Gonzales, TX

Fruitful Hill Farm,
Bastrop, TX

J&B Farms,
Hondo, TX

Martinez Farms,
Pleasanton, TX

J&D Farms

Village Farms,
Marfa, TX

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Servings

Wine pairing: Grenache

Active time:

Total time: 16 mins 20 minutes

Produce

Romaine lettuce

10 5 oz

Perpetual Spinach

3 1.5 oz

Red Creole Onion

1/2 0.25 Whole

Carrot

3 1.5 oz

Cherry Tomato

5 2.5 oz

White button mushrooms

4 2 oz

Parsley Giant Of Italy

.5 0.25 oz

Protein & more

Kidney Beans

13.4 6.7 oz

Pepperoncini

1.5 0.75 oz

Bocconcini (in water)

3 1.5 oz

Cod

1 0.5 lb

Pantry items

Olive oil

1 0.5 tablespoon

Sea salt

1 0.5 teaspoon

Spice mix

Italian dressing base

Olive oil

2 1 tablespoon

White wine vinegar

1 0.5 tablespoon

Dijon mustard

1/2 0.25 teaspoon

Minced Garlic

1 0.5 Clove

Vegan sugar

1/4 0.125 teaspoon

Italian dressing herbs

Dried thyme

1/8 0.065 teaspoon

Basil, dried

1/8 0.065 teaspoon

Dried oregano

1/8 0.065 teaspoon

Granulated Onion

1/8 0.065 teaspoon

Prep ahead (optional)

1

Cook cod:a. Portion cod and season with ½ tsp salt and ¼ tsp black pepper. b. In large sauté pan over medium-high heat, add 1 tbsp olive oil. c. Add cod top-side down; sear until golden, about 2 minutes each side. Continue cooking until opaque throughout, about 4-6 more minutes.

2

3

Serve:a. Divide antipasto salad among bowls or plates. Serve pan-seared cod alongside. Pour the wine and enjoy!

This salad is very versatile. If you have super meat lovers, toss in some prosciutto, salami, or other Italian meats. Vegetarians can add cannellini beans, olives, or little bites of salty parmesan.

Cook cod:
a. Portion cod and season with ½ tsp salt and ¼ tsp black pepper. b. In large sauté pan over medium-high heat, add 1 tbsp olive oil. c. Add cod top-side down; sear until golden, about 2 minutes each side. Continue cooking until opaque throughout, about 4-6 more minutes.

Serve:
a. Divide antipasto salad among bowls or plates. Serve pan-seared cod alongside. Pour the wine and enjoy!