Ensalada de Naranja y Bacalao (Orange and Salt Cod Salad)
Why this recipe works
- Balanced acidity: Orange juice and sherry vinegar cut through the olive oil and soften the saltiness of the cod.
- Fresh contrast: Juicy orange, flaky cod, crisp onion and firm olives give the salad more texture than a simple dressed citrus plate.
- No-cook speed: Once the cod is soaked, the salad comes together quickly with slicing, segmenting and a gentle toss.
Get the most out of this recipe
Ingredient notes
- Use properly soaked cod: The cod should taste pleasantly salty rather than harsh; drain it well so it seasons the salad without making the dressing watery.
- Adjust the sharpness: Sherry vinegar brings a rounded, slightly nutty acidity, but the final balance depends on the sweetness of the oranges.
- Catch the orange juices: Segmenting the oranges over the bowl keeps the juice in the dressing and helps soften the sliced onion.
Timing notes
- Brief chilling helps: A short chill lets the onion mellow and the dressing settle around the cod and oranges.
- Serve slightly loosened: If chilled, let the salad stand briefly before serving so the olive oil coats the ingredients evenly.
Authenticity notes
- A Spanish salt cod tradition: Orange and salt cod salads are commonly associated with southern Spanish cooking, where sweet citrus and preserved fish are paired in simple cold dishes.
- Home-style simplicity: The dish is usually built around a few strong ingredients rather than a complex dressing, so the quality of the oranges, cod and olive oil matters.
Common mistakes
- Watery dressing: Do not add the cod while it is still wet from soaking; excess water will dilute the citrus and olive oil.
- Broken orange segments: Toss gently after adding the oranges so they stay intact and the salad remains fresh-looking rather than pulpy.
Equipment you'll need
Ingredients
Instructions
- If your salted cod is not already soaked, soak it in cold water in the fridge until pleasantly salty, changing the water a few times, then drain well. Flake it into bite-sized pieces, checking for any bones.
- Trim the top and bottom from the oranges, then cut away the peel and pith. Segment the oranges over a bowl to catch the juices, then squeeze any remaining juice from the membranes into the bowl.
- Thinly slice the red onion and add it to the bowl with the orange juice. Add the sherry vinegar and extra virgin olive oil, then whisk briefly to combine.
- Add the orange segments, flaked cod and black pitted olives, then toss gently so the oranges stay intact. Taste and adjust with a little more sherry vinegar if you want it sharper.
- Roughly chop the fresh flat-leaf parsley and fold it through. Chill for 10 minutes, or serve straight away at room temperature.
Recipe notes
Tips
- For the best texture, drain the soaked cod very well so the dressing does not become watery.
- Slice the red onion as thinly as you can; it softens quickly once it hits the orange juice and vinegar.
- If serving chilled, take the salad out 10 minutes before eating so the olive oil loosens and coats everything evenly.
Substitutions
- Replace sherry vinegar with white wine vinegar for a cleaner, less nutty acidity.
- Replace black pitted olives with green pitted olives for a brighter, more assertive olive flavour.
- Replace fresh flat-leaf parsley with fresh mint for a more aromatic finish.
Storage
- Refrigerate up to 1 days
- Store covered in the fridge and eat within 24 hours for the best texture. The oranges will soften and release juice as it sits; toss gently before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: Spanish
-
Allergens:
Fish
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