Ensaladilla malagueña

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Ensaladilla malagueña
Ensaladilla malagueña
Servings:Serves 4
Calories per serving:489
Ready in:1 day, 35 minutes
Prep. time:1 day, 15 minutes
Cook time:20 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:25th October 2012

This recipe needs advance preparation!

A very typical salt cod salad from Málaga. Start preparing at least 24 hours in advance.


Printable 🛒 shopping list & 👩‍🍳 method for this recipe


  1. Soak the salt cod for about 24 hours, depending its thickness.
  2. Once desalinated, dry the cod with kitchen paper and crumble it carefully, removing any skin and bones.
  3. Put the potatoes on to boil and place the salt cod, chives, oranges and olives into a serving bowl.
  4. Add the potatoes once they are cooked.
  5. Make a dressing with the sherry vinegar and a generous amount of oil.
  6. Add salt to the dressing with care. It is advisable to taste the cod first for any saltiness as you may find that you do not need any salt in the dressing.
  7. Allow the ingredients to absorb the dressing for a while before serving.

Serving suggestions

Ideal as a tapa or first course.


It is sometimes mixed with chopped hard-boiled eggs.

So long as you use cod, chives, oranges, and potatoes the malagueños add what they like to it.

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