This recipe, like many others, was taught to me by my mother, so it is a very emotional recipe from my family. It has a lot of history that my eldest daughter tells you in the letter she wrote to her when she passed away. The salad has a lot of history, as you can see. Enjoy it:
Ingredients:
- 300 g desalted cod in flakes or crumbs
- 2 medium oranges
- 1 small red onion
- 1/2 red pepper
- 1 handful of black olives
- Fresh chopped parsley
- Extra virgin olive oil
- Sherry vinegar
- Salt and pepper to taste
Elaboration:
- Cod: If you use flaked cod, make sure it is well desalted. If you use crumbs, you can rinse them lightly to remove excess salt. Grill or bake the cod until golden brown and crispy. Set aside to cool.
- Oranges: Peel the oranges and remove the white part. Cut the oranges into thin segments, removing the seeds.
- Onion and pepper: Finely chop the red onion and red pepper.
- Olives: Cut the black olives into slices.
- The assembly: In a salad bowl, place the shredded or sliced cod. Add the orange segments, chopped red onion, chopped red pepper and black olives.
- The dressing: Prepare a simple vinaigrette by mixing extra virgin olive oil, sherry vinegar, salt and pepper to taste. Emulsify well and pour over the salad.
- The finishing touch: Sprinkle with chopped fresh parsley and enjoy this fresh and tasty salad.
Additional advice:
- You can add other ingredients as you like, such as cherry tomatoes, cucumber, capers or sultanas.
- If you like it spicy, you can add a chilli or cayenne pepper to the dressing.
- Serve the salad immediately so that the oranges do not go soft.
- This salad is perfect for a light lunch or a refreshing dinner.
If you have any questions or if something is not clear, let me know in the comments and I will get back to you immediately.
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