||young fava, shelled, peeled
||winter, or thyme, fresh, chopped
||freshly ground, to taste
||ripe, peeled, seeded, chopped
Soak the salt cod overnight in a large bowl of cold water. The next day, drain the cod, add fresh water and let soak for 2 hours. Drain, add fresh water and let soak 2 hours longer. The amount of soaking time needed to leach the salt from the fish will vary.
Bring 4 cups of water to a shimmering simmer in skillet just large enough to hold the fish. Add the fish and poach until barely cooked through (it should flake easily), about 5 minutes. Do not boil.
Remove fish and drain well, then flake it.
Cook the favas in 4 cups boiling water until just tender, about 1 to 15 minutes. Drain.
Combine the olive oil, thyme or savory, pepper and salt (if desired). Toss with the favas.
Arrange equal portions of the dressed beans, faked fish and chopped tomatoes on individual salad plates.
PER SERVING: 285 calories, 21 g protein, 75 g fat (2 g saturated), 37 mg cholesterol, 323 mg sodium, 4 g fiber.