Spring Salad and Cod with Parsley Mint Pesto


  • 2 cups lightly packed parsley leaves
  • 1 cup lightly packed mint leaves
  • ½ cup roughly chopped walnuts
  • 1 clove garlic
  • 1 tsp lemon zest
  • ¾ tsp salt
  • ½ cup extra virgin olive oil
  • ¼ tsp hot sauce (Sriracha)
  • ½ cup ricotta cheese
  • 4 oz buttermilk
  • 1 large head butter lettuce
  • 1 small bunch radishes, sliced
  • 8 oz sugar snap peas, cut into bite sized pieces
  • 2 scallions, thinly sliced
  • 4 Cod filets (or 1 per person)
  • Salt and freshly ground black pepper
  • 1 lemon


  1. Make pesto:  In a food processor place the parsley, mint, walnuts, garlic, lemon zest and salt and process until it becomes a coarse puree.  With the motor running, slowly drizzle in the olive oil until the oil is incorporated.  Add the pepper sauce and ricotta and blend again.


  2. To make the salad dressing:  Pour the buttermilk into a small jar.  Measure ½ cup pesto into the jar along with a pinch of salt and some black pepper.  Place the lid on and shake well.


  3. Wash lettuce, spin, and tear into bite sized pieces.  Assemble the lettuce, radishes, sugar snap peas, and scallions into a salad.


  4. Preheat broiler to HI.  Place the cod on a broiling pan, season with salt and pepper and broil for 5-8 minutes or until just done and fish flakes apart with a fork.  Serve the fish with a squeeze of lemon juice and the parsley mint pesto sauce.  Serve the salad with the buttermilk dressing and a bit of salt and pepper if desired.

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