Recipe provided by Food & Wine Specialist Ema Koeda.

Chef Koeda: “This is a substantial and healthy meal even though it’s a salad. You’ll want to eat it once a week!”

Wine Selection: Try serving this salad with a California Chardonnay that has a citrusy aroma to bring out the bright and delicious flavors in both the food and the wine.

Ingredients (makes six servings)

400 g wild Alaskan cod

1 tsp. salt


1 stalk celery (cut into 2 cm pieces)

1 clove garlic (sliced)

1 bay leaf

Juice of 1/2 lemon

200 g country-style French bread

170 cc extra-virgin olive oil


2 stalks celery (sliced diagonally, rubbed with salt, and rinsed)

400 g tomatoes

1 Tbsp. capers (washed and chopped finely)

1 Tbsp. lemon juice

6 basil leaves

Panzanella is an Italian bread salad with plenty of heart-healthy olive oil.


  1. Sprinkle salt over cod and let sit for 30 minutes.
  2. Place 1 and A into a pot, cover with water, and simmer at medium heat until cod is cooked.
  3. Remove cod and let cool. Wipe cod with paper towel and combine with 50 cc of olive oil. Add salt if needed.
  4. Tear bread into pieces, combine with remaining olive oil, and toast in oven for 10 minutes at 180 degrees Celsius.
  5. Combine 3 and B and toss thoroughly.
  6. Add 4 and basil, and adjust seasoning with salt and lemon juice.