SaladSide DishAppetizer

Ensalada Malagueña

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

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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 45 min
Annoksia: 4
Vaikeustaso: Keskitaso

Allergeenitiedot: saattaa sisältää seuraavia: kananmunat, kala ja sulfiitit. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

500 gpotato, peeled and cubed
250 gsalt cod, desalted and flaked
2 kplorange, peeled and segmented
0,5 kuppiblack olive, pitted and halved
0,5 kplred onion, thinly sliced
1 hyppysellinensalt
1 hyppysellinenblack pepper, freshly ground

dressing

3 rklextra virgin olive oil
1 rklwhite wine vinegar

garnish

2 rklfresh parsley, chopped
2 kplhard-boiled egg, quartered(valinnainen)

Välineet

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

Valmistusohje

Vaihe vaiheelta

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.
Kokin vinkki: 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.
Noin 20 min
Kokin vinkki: 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.
Noin 7 min
Kokin vinkki: 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.
Noin 2 min
5
In a small bowl, whisk together the extra virgin olive oil and white wine vinegar to create the dressing.
Noin 1 min
6
Pour the dressing over the salad ingredients and gently toss to combine. Season with salt and black pepper to taste.
Noin 1 min
Kokin vinkki: 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.
Noin 1 min
Kokin vinkki: For best flavor, allow the salad to chill in the refrigerator for at least 30 minutes before serving.

Säilytä hyvänä

Säilytys

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