Ingredients

• 4 pcs desalted cod slices, without skin
• 300 g curly endive
• 100 g squacquerone
• 4 pcs small white turnips
• 4 pcs radishes
• 4 pcs baby carrots
• 4 pcs baby beets
• 2 pcs coppery tomatoes
• 2 pcs red plums
• half a red onion
• half a red radicchio
• half a head of Belgian endive
• sliced ​​almonds
• extra virgin olive oil
• salt up and coarse
• pepper

For the recipe of the steamed cod petals, almonds and squacquerone, cut the onion into slices; put them in a bowl with a handful of coarse salt and let them rest for 20 minutes. Steam the cod for 5 minutes. Let it cool, then flake it with your hands. Wash all the vegetables. Divide the tomatoes into wedges and, with a spoon, collect the seeds: they will be used to complete the salad, like a kind of "vegetable caviar". Cut the pulp into strips. Blanch the turnips and carrots in boiling salted water for 5 minutes; drain with a slotted spoon.
In the same water, also blanch the radishes for 1 minute (to mitigate their slightly acrid taste); drain them. Boil the baby beets for the last 10 minutes. Cut the carrots in half lengthwise and the beets into wedges. Clean the curly endive and chop it up; cut the red chicory and Belgian endive leaves into diamond shapes. Cut the plums into wedges. Rinse the salted onion and dry it. Season the squacquerone with a little salt, pepper and work it vigorously with a whisk to obtain a cream.
Compose the salad by distributing all the elements on the plates. Complete with a drizzle of oil and sliced ​​almonds. To know If you can't find "baby" vegetables, use a white turnip cut into wedges, a carrot cut into sticks and a boiled beet cut into chunks.