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Cod with Radicchio, White Beans,
and Lemon Vinaigrette

“Cookery is become an art, a noble science; cooks are gentlemen.”
~ Robert Burton

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Second Helpings from
Union Square Cafe:
140 New Favorites from New York's Acclaimed Restaurant

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Cod with Radicchio, White Beans,
and Lemon Vinaigrette
The Union Square Cafe Cookbook
by Danny Meyer and Michael Romano, 1994, HaperCollins Publishers, Inc.

“This recipe is a complete meal in one, with the sautéed cod nestled against
a warm salad of radicchio, celery, white beans, and leeks. The tangy lemon
vinaigrette brings out the cod’s flavor. Since cod is so flaky, try these tips to
prevent the fish from breaking apart as you cook it:  Make sure the oil is quite
hot before putting the fish in the pan. After a few seconds, give the pan a
gentle shake to see if the fish has stuck to the bottom. Use a wide spatula to
scrape any stuck parts and to support the fish while you turn it over.”

Serves 4

Lemon Vinaigrette
1 tablespoon finely chopped lemon zest
1/4 cup lemon juice
1 tablespoon minced garlic
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil
3 tablespoons coarsely chopped parsley

Cod and Bean Salad
2 cups cooked white beans
(see Fagioli alla Toscana, steps 1 and 2)
4 tablespoons extra-virgin olive oil
1 1/2 cups  peeled and thinly sliced celery
2 cups leek rounds, white and light green parts only, washed
3 heads radicchio, quartered, cored, and leaves separated
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Four 6-ounce cod fillets
1 tablespoon flour

1. Combine the vinaigrette ingredients in a jar. Close the lid tightly and
shake vigorously. Set aside.
2. In a small saucepan, bring the cooked beans to a simmer. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the celery
and leeks and stir with a wooden spoon until the vegetables are softened
but not colored, 4 to 5 minutes. Raise the heat to high and toss in the
radicchio leaves. Cook an additional 3 to 4 minutes, stirring constantly,
to wilt the leaves. Season with half the salt and pepper.
3. Transfer the cooked vegetables to a large bowl and, while still warm,
toss with the beans and 1 cup of the lemon vinaigrette. Set aside.
4. Season the cod fillets with the remaining salt and pepper. Lightly dredge both sides of the fish in the flour. Heat the remaining 2 tablespoons olive
oil over high heat in a large skillet. Sauté the cod until golden, 4 to 5 minutes
a side. Arrange the cod fillets on a platter around the radicchio and white
bean salad. Spoon the remaining vinaigrette over the cod and serve.
 

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