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Orange, Red Onion and Cod SaladTheWorldWideGourmet.com

Flavors of Spain

Total time: more than 2 hr

Preparation time: 30 minutes
Desalting time for the cod: 24 hours*
Cooking time: 1 minute

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:163.2 kcal

Proteins:3.6 g

Fats:13.7 g

Carbohydrate:7.5 g

Fibers:1.6 g

Sugar:4.9 g

Cholesterol:10.9 mg

Sodium:89.3 mg

Calcium:33.3 mg

Energy:485 kcal

Proteins:10.7 g

Fats:40.6 g

Carbohydrate:22.3 g

Fibers:4.9 g

Sugar:14.7 g

Cholesterol:32.5 mg

Sodium:265.5 mg

Calcium:99 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

200

g

salt cod, from a large fillet

2

red onions

150

ml

virgin olive oil

100

g

black olives

METHOD

  1. Desalt the cod by soaking it for 24 hours, changing the water three times.
  2. Drain, cover with cold water and place on the heat. Once the water begins to boil, remove from the heat, let cool in the water, then separate the cod into slices.
  3. Peel the oranges, taking care to remove all the white pith and membranes surrounding the segments. Cut into rounds or separate into segments as desired.
  4. Place on a glass or ceramic platter, alternating pieces of orange and cod.
  5. Peel the onions, removing the outer layers, slice thinly and place over the oranges and cod.
  6. Drizzle with olive oil and let rest for a few minutes. Sprinkle with pitted chopped black olives and serve.

................
In collaboration with Spain Gourmetour and the Trade Office of the Spanish Embassy

SOMMELIER

It's always hard to recommend a wine to go with salad. Fruits in general, particularly citrus, don't pair well with wine. We recommend a Pedro Ximénez which will balance the acidity of the orange and the strong flavor of the cod.

CHEF'S NOTES

This salad, depending on the version, includes shallots, chopped or sliced onion and sometimes even a handful of raisins soaked in orange juice. It is typical of the Cordoba region. Whether you slice the oranges or separate them into segments, it's always best to remove the skins.

*If you don't wish to desalt the cod, cut it into even pieces and grill it. The salt will come out and stay on the grill.



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