For this week's New York Bites, our VV dining newsletter, Hailey Eber talked to chef Jasin Bunin of Vintage Irving, the lastest wine and small plates spot near Union Square.

Bunin gave Hailey the recipe for this salt-cod croquette salad—which is a salad only if you consider a plate with one piece of lettuce and several croquettes and a slice of ham a salad. Not that I'm complaining. I'd eat it.

Parma Salad with Bacalao Croquettes and Cilantro-Caper Dressing
Yield: 4 Servings
 
For the vinaigrette:
1 bunch cilantro
1 cup capers
1 teaspoon dijon mustard
4 anchovy filets
1 cup lemon juice
2 cups olive oil
For the croquettes:
1/2 pound bacalao (salt cod) boiled and shredded
1 potato, boiled and diced
1 small onion, diced
2 teaspoons chopped garlic
2 cups heavy cream
1/2 cup flour
vegetable oil, for pan-frying
For the salad:
4 romaine lettuce leaves
4 slices parma ham

Make the vinaigrette: In a blender, combine cilantro, capers, mustard, anchovies, and lemon juice. Blend briefly to combine. Leaving the motor running, add the oil in a very slow, steady stream until mixture is smooth and emulsified.

Make the croquettes: In a pan over low heat, saute the salt cod, potato, onion and garlic for 10 minutes. Add the cream, and bring to a simmer. Cook until liquid is reduced by half. Add the flour, and stir well. Cook 1 minute more, or until mixture is thickened. Allow mixture to cool. Roll cod mixture into finger-shaped croquettes. Pour oil into a heavy frying pan to a depth of about a half inch. Warm oil over medium-high heat. Pan-fry croquettes until crispy on both sides.

Wrap a piece of ham around each lettuce leaf. Arrange lettuce-wrapped ham on 4 plates. Divide croquettes evenly between plates, and drizzle all with the vinaigrette.