adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Orange and salt cod salad
0 Likes
Prep Time:
10 minutes
Cook Time:
140 minutes
Total Time:
150 minutes
Elegant salad featuring salt cod and sweet oranges for a delightful taste combination.
Ingredients:
  • 300g piece dried salt cod (bacalao)
  • 700g small kipfler potatoes, scrubbed
  • 12 Gordal olives (see note), flesh cut away from stone in 'cheeks'
  • 50g whole blanched almonds, roasted
  • 1/2 small Spanish onion, thinly sliced
  • 1 bulb baby fennel, halved, thinly shaved
  • 4 oranges, peeled, segmented, then segments halved
  • 1 head baby endive, roughly chopped
  • 125.00 ml torn flat-leaf parsley leaves
  • 150ml orange juice (about 2 oranges)
  • 20.00 ml oloroso sherry (see note)
  • 20.00 ml sherry vinegar
  • 60ml (1/4 cup) extra virgin olive oil
Instructions:
  • Start by rinsing the cod under cold running water to get rid of excess salt. Next, place the cod in an oiled, foil-lined roasting pan and cook under a preheated grill for 15 minutes on each side until it's lightly browned. Transfer the cooked cod to a bowl, pour boiling water over it to cover, and let it soak for 2 hours. Drain the cod, remove the skin and bones, and finely flake the flesh.
  • Boil potatoes until tender in a saucepan, then drain and cool slightly before peeling and slicing into 5mm-thick slices.
  • Simmer orange juice until reduced to 2 tablespoons in a small saucepan. Cool, then whisk in remaining ingredients. Season with sea salt and freshly ground black pepper.
  • Mix together flaked cod, potatoes, olives, almonds, onion, and shaved fennel in a large bowl with the dressing, ensuring everything is well coated. Gently fold in orange segments, endive, and parsley before serving right away.

Similar Recipes