Orange, Red Onion, and Salt Cod Salad
Ensalada de Bacalao Salado, Naranja y cebolla Roja
This salad, of which there are a number of versions - alternating spring onions with chopped or sliced onions and even sometimes including a handful of raisins soaked in orange juice - is typical of Córdoba and its region. The oranges can be cut in slices or segments but the membranes should always be removed.
Prep Time: 1 hr.[PT1H] plus time for soaking the salt cod
Cook Time: 20 min.[PT20M]
2 red onions
6 fl oz virgin olive oil
3.5 oz black olives
Soak the cod for 24 hours, changing the water three times. Drain, then place in a pan of cold water to cook. As soon as it comes to a boil, remove from the heat and leave to cool in its cooking water. Break up into flakes. Peel the oranges, removing all the pith and the outside membranes. Then slice or separate into segments. Place in a glass or pottery bowl, alternating the orange slices or segments with the flakes of cod. Remove the outside leaves of the onion and slice thinly. Place on top of the oranges and cod. Drizzle the salad with virgin olive oil and leave to stand for a few minutes. Pit the black olives, cut into pieces and sprinkle over the top. Serve. If you do not wish to soak the cod, it can be cut into even-sized pieces and griddled. This way the salt separates from the flesh and is left behind on the griddle.
Selected by María Jesús Gil de Antuñano
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