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Spring Salad with Cod Liver and Toum

© 2021 |

© 2021 |

The salad recipe is simple and fast, especially if have made garlic sauce and boiled eggs a day before. Cod liver requires absolutely no preparation, just open the tin and it is ready to be added to the salad. I use arugula and a mix of Lollo Rosso, Lollo Bionda and red Oakleaf for the salad, but feel free to use any seasonal salad greens. In addition, you can add nuts, olives, and cheese to the salad too. You actually don't need a dressing for this, just toss it with all the juice and oil from the tin. But I love this garlic sauce so much that I want to use it on everything plus cod liver goes really well with garlic.
Toum, literally means garlic, is a Lebanese garlic sauce. It's very versatile and can be used in grilled meat, falafels, roasted vegetables, potatoes, pastas and salads...pretty much anything. It's made with just 4 ingredients (garlic, oil, salt and lemon juice) and can be stored in a tight-lid mason jar in the fridge for months. If you don't want garlic sauce turn golden, use nuetral oil instead of olive oil. I personally perfer olive oil. Avocado oil is a good alternative. Cod liver is incredibly tasty and so good for you as it is chock full of fat-soluble vitamins A and D, and rich in Omega-3 fatty acids EPA and DHA. It has a milder flavour than sardines, less fishy, pure taste and a pink-beige colour.

SaladToum Garlic Sauce
  • 3 Hard boiled eggs, quartered
  • 1 head Leaf lettuce (or arugula)
  • 1 Cucumber, sliced
  • Fresh herbs (basil, parsley and dill)
  • 2 tbsp Pomegranate seeds
  • 220 g / (about 2 tins) Cod liver in its own juice and oil
  • Salt and pepper
  • 1 head Organic garlic, peeled
  • 1 tsp Celtic grey salt (or regular sea salt)
  • 1 Lemon, juiced (about 2-3 tbsp)
  • 360 ml Olive oil (or avocado oil)
  1. Peel the garlic cloves and place them with grey salt in the bowl of your food processor. Pulse a few times until the garlic is well minced, stopping to scrape down the sides. Add 1/3 of lemon juice and pulse a few times until everything is combined, again scraping down the sides as necessary.
  2. While the food processor is running, drizzle the olive oil in slowly, one tablespoon at a time. Don't try to rush the process or it won't be creamy and emulsified. Once the garlic looks emulsified by the a few tablespoons of oil, increase the speed of adding the oil and alternate with the rest of lemon juice until all the oil and lemon juice is incorporated. After about 10 minutes, it will look thickened, light and airy. Transfer to a tight-lid mason jar and store in the fridge until ready for use.
  3. Bring a small saucepan of water to the boil. Add eggs and simmer for 8 minutes for hard-boiled eggs. Plunge the eggs into cold water to stop the egg from cooking any further. Peel and quarter the eggs.
  4. Tear the salad leaves into bite-size pieces and cut the cucumber into slices. Arrange salad leaves, cucumber slices and herbs in a salad bowl or platter. Drain the cod liver (save the oil and juice to dip the bread or drink it as I did) and cut into smaller chunks. Arrange the cod liver chunks and egg quarters on the top of the salad. Sprinkle the pomegranate seeds over. Season with salt and pepper. Serve with the prepared garlic sauce.

© 2021 |

© 2021 |


judee 22/5/21 19:34

Such a beautiful looking salad. I'm not familiar with cod liver from a tin. I've only heard of cod liver oil. The garlic sauce sounds absolutely delicious.

Norma2 22/5/21 20:25

La salsa de ajo es un buen recurso para los intolerantes al huevo (mayonesa) o los intolerantes a la lactosa (lactonesa).
Por cierto un rica ensalada.
Besos Angie

Martha 22/5/21 21:43

That's one beautiful salad Angie!

Pedro 22/5/21 21:46

Delicious and rich salad!
It´s curious! I use cod liver and pomegranate in salads too. And I also prepare a very similar sauce, it has the same ingredients and also chopped parsley. I use it to season grilled cuttlefish, clams and cockles. But I've never used this sauce in salads. I´ll try.

Tom 22/5/21 23:07

...salads are great at this time of year!

Brian 23/5/21 01:10

That really is a very pretty salad. I don't remember ever seeing cod liver before.

Balvinder 23/5/21 01:14

Very fresh, summery flavors! love it!

Christine 23/5/21 01:52

Looks delicious and healthy!

J.P. Alexander 23/5/21 03:43

Uy se una ensalada muy apetitosa de seguro la haré. Te mando un beso

Martyna 23/5/21 08:41

This looks very delicious 😊

Himawan Sant 23/5/21 10:56

Besides being healthy, the presentation of this salad looks beautiful.
I can only see the picture from here without being able to try to make it because Cod and Toum do not exist in the waters in my country.

The Exclusive Beauty Diary 23/5/21 12:00

This look super delicious and healthy. Thank you for sharing recipe.

DEZMOND 23/5/21 13:09

Looks colourful! I don't think I'd eat anyone's liver, though, even if it was the last food on Earth, LOL

Marianela Beauty Tips 23/5/21 13:23

Wow! It looks delicious,thanks for sharing that recipe.
I follow your blog and I invite you to follow mine too.
Have a good week!

Kitchen Riffs 23/5/21 17:05

Such an interesting recipe! I've never used cod liver before -- didn't actually know it was available in a can. Will have to look for it. Anyway, this looks like a fun mix of flavors. Thanks!

dlkgzr 23/5/21 21:37

hi, Im a new follower on your blog for gfc ... ı hope you will be back ...  

Tanza Erlambang 23/5/21 23:59

love fish, include its liver....yummy.
thank you for sharing recipe.

Nancy Chan 24/5/21 11:41

Beautiful salad. I don't know about cod liver but garlic sauce sounds interesting. Have a great week.

Evi Erlinda 24/5/21 15:55

Looks so healthy and yummy!

foodtravelandwine 24/5/21 16:29

I have no idea that cod liver exists!!....I only knew about the oil!!....I will try to find it....however, the toum garlic sauce will be in my kitchen very soon!!.......Abrazotes, Marcela

Marissa 24/5/21 17:10

What a luscious and beautiful salad, Angie! I'm hoping I can find cod liver here!

No tot són postres 24/5/21 18:21

A healthy and easy salad, I like it

Catherine 24/5/21 18:26

Dear Angie, I grew up eating this and I love it. xo

Kelly | Foodtasia 24/5/21 19:45

Such a flavorful salad! That toum is everything!

bread&salt 25/5/21 04:28

Looks great! Very simple but very rich and hearty salad. Generally i eat salad in lunch times.

Eva Taylor 25/5/21 14:06

I don’t think we have cod liver here in Canada, I am only aware of cod liver oil pills, which I take regularly because they are excellent for eyes.

SavoringTime in the Kitchen 25/5/21 17:10

I've never seen cod liver in the canned fish section of the store but I do love sardines :) What a beautiful salad, Angie!

tigerfish 25/5/21 22:48

Love garlic and intrigued by this toum garlic sauce (my immediate thought - is this aioli?)

Suja Manoj 26/5/21 17:24

Garlic sauce sounds delicious, colorful and healthy salad.

Noob Cook 13/6/21 15:36

I have not tried cod liver before, love that you can use it straight from the tin in the salad. I have to look out for them!


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