SaladSide DishAppetizer

Ensalada Malagueña

Name: Ensalada Malagueña
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 racions
Cuisine: spanish, mediterranean
Ingredients: 500 g potato peeled and cubed; 250 g salt cod desalted and flaked; 2 u orange peeled and segmented; 0,5 tassa black olive pitted and halved; 0,5 u red onion thinly sliced; 3 cs extra virgin olive oil; 1 cs white wine vinegar; 2 cs fresh parsley chopped; 1 pessic salt; 1 pessic black pepper freshly ground; 2 u hard-boiled egg quartered (opcional)

This refreshing Spanish salad from Málaga features a delightful combination of potatoes, salt cod, oranges, and olives. It's a light yet satisfying dish, perfect for a warm day or as an appetizer. The flavors are bright and savory, offering a unique taste of Andalusian cuisine.

Una recepta original de Forkin

Temps total: 45 min
Racions: 4
Dificultat: Mitjana

Informació sobre al·lèrgens: pot contenir ous, peix i sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

500 gpotato, peeled and cubed
250 gsalt cod, desalted and flaked
2 uorange, peeled and segmented
0,5 tassablack olive, pitted and halved
0,5 ured onion, thinly sliced
1 pessicsalt
1 pessicblack pepper, freshly ground

dressing

3 csextra virgin olive oil
1 cswhite wine vinegar

garnish

2 csfresh parsley, chopped
2 uhard-boiled egg, quartered(opcional)

Estris

pot · knife · whisk · cutting board · small bowl · large mixing bowl

Elaboració

Pas a pas

1
Place the salt cod in a bowl of cold water and refrigerate for at least 24-48 hours, changing the water several times to desalt it. If using pre-desalted cod, skip this step.
Nota de cuina: The desalting process is crucial for good flavor; taste a small piece to ensure it's not too salty before cooking.
2
Boil the potatoes in a pot of salted water until tender, about 15-20 minutes. Drain them well and let them cool completely.
Uns 20 min
Nota de cuina: Cooking the potatoes whole or in larger chunks before cubing can help prevent them from becoming too watery.
3
While the potatoes cook, gently poach the desalted salt cod in simmering water for about 5-7 minutes, or until it flakes easily. Drain and let it cool, then flake it into small pieces, removing any skin or bones.
Uns 7 min
Nota de cuina: Do not overcook the cod, as it can become tough.
4
In a large mixing bowl, combine the cooled potatoes, flaked salt cod, segmented oranges, black olives, and red onion.
Uns 2 min
5
In a small bowl, whisk together the extra virgin olive oil and white wine vinegar to create the dressing.
Uns 1 min
6
Pour the dressing over the salad ingredients and gently toss to combine. Season with salt and black pepper to taste.
Uns 1 min
Nota de cuina: Taste and adjust seasoning as needed, keeping in mind the saltiness of the cod and olives.
7
Garnish with fresh parsley and optional hard-boiled eggs before serving.
Uns 1 min
Nota de cuina: For best flavor, allow the salad to chill in the refrigerator for at least 30 minutes before serving.

Conservació

Com conservar-ho

Store leftover Ensalada Malagueña in an airtight container in the refrigerator.