Salt cod and blood orange salad

Bacalao and oranges – the national treasures of Spain in a simple salad Serves 4 Takes 10 minutes (plus 40 mins soaking time for the fish) 650g bacalao (salt cod), skin and bones removed 3 blood oranges 4 tbsp extra virgin olive oil 2 tbsp muscatel vinegar ½ red onion, thinly sliced 16 black Spanish olives, pitted 1 large bunch of watercress. 30g flaked toasted almonds Salt and pepper Break the salt cod into pieces with your fingers – don’t use a knife as you don’t want straight edges here, just roughly torn bits – put in a pot of cold water and leave to soak for 40 minutes, changing the water three or four times. You still want the fish to be a bit salty after soaking. Drain the salt cod and squeeze it with your hands to squeeze out all the excess water. To be doubly sure, also pat it dry between a couple of sheets of kitchen paper. Peel the oranges using a very sharp knife, removing all the skin and pith. Next cut down on either side of the membranes to remove each segment. Mix the oil and vinegar with salt and pepper to taste. In a large bowl, combine the salt cod and orange segments with the remaining ingredients, pour over the vinaigrette and toss lightly. Spoon into the centre of four plates and serve. • José Pizarro ‘s new restaurant, Pizarro, in London SE1, opens on May 4 Fish recipes Salad recipes Food & drink José Pizarro guardian.co.uk

Posted by on April 18, 2011. Filed under News, Politics, World News. You can follow any responses to this entry through the RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed.