Ensalada Malagueña

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 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.

   Tip van de kok: The desalting process is crucial for good flavor; taste a small piece to ensure it's not too salty before cooking.

2. 2

   Boil the potatoes in a pot of salted water until tender, about 15-20 minutes. Drain them well and let them cool completely.

   Ongeveer 20 min

   Tip van de kok: Cooking the potatoes whole or in larger chunks before cubing can help prevent them from becoming too watery.

3. 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.

   Ongeveer 7 min

   Tip van de kok: Do not overcook the cod, as it can become tough.

4. 4

   In a large mixing bowl, combine the cooled potatoes, flaked salt cod, segmented oranges, black olives, and red onion.

   Ongeveer 2 min

5. 5

   In a small bowl, whisk together the extra virgin olive oil and white wine vinegar to create the dressing.

   Ongeveer 1 min

6. 6

   Pour the dressing over the salad ingredients and gently toss to combine. Season with salt and black pepper to taste.

   Ongeveer 1 min

   Tip van de kok: Taste and adjust seasoning as needed, keeping in mind the saltiness of the cod and olives.

7. 7

   Garnish with fresh parsley and optional hard-boiled eggs before serving.

   Ongeveer 1 min

   Tip van de kok: For best flavor, allow the salad to chill in the refrigerator for at least 30 minutes before serving.