Orange, Red Onion, Black Olive And Salt Cod Salad
serves 2-4
This simple Spanish and Southern Italian-inspired salad has a bold, complex mix of flavors. Plan on adding one whole orange per serving, or more if the cod is very salty.
8 ounces prepared salt cod
4 oranges, peeled and pith removed
2 red onions, peeled
1/2 cup parsley leaves
1 to 2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
3/4 cup pitted black olives, sliced lengthwise
prep: 25 minutes
total: 1 hour 25 minutes, plus 24 hours to soak cod
mixing bowl
mandoline or sharp knife
sieve
tongs
plastic wrap
1. Prep the salt cod by soaking it for 24 hours in 4 to 5 changes of cool water to remove excess salt and to rehydrate the flesh.
2. Place drained, soaked cod in a medium sauté pan and cover with 1 to 2 inches of water. Simmer the fillet on medium heat for 20 minutes, or until the flesh flakes easily; remove the skin and bones and flake the fish into chunks. Cool and reserve.
2. Meanwhile, prep the oranges into slices or sections by cutting the peel and pith away, exposing the juicy flesh. Slice into 1/4-inch thick rounds and hold in a sieve, reserving the juice.
3. Using a mandoline, slice the red onions very thinly into rings and toss with the orange slices and parsley.
4. In a large mixing or serving bowl, layer the orange, onion and parsley mixture with the salt cod. Mix the reserved orange juice with the red wine vinegar and pour over the layered salad.
5. Drizzle with the olive oil and scatter the sliced olives on top. Cover with plastic wrap and chill for 1 hour to allow the flavors to develop. Toss well before serving.
