This recipe requires preparation in advance!
A very typical salt cod salad from Málaga. Start preparing at least 24 hours in advance.
| Ensaladilla malagueña | |
|---|---|
 |
| thumb | |
| Servings: | Serves 4 |
| Calories per serving: | 489 |
| Ready in: | 1 day, 35 minutes |
| Prep. time: | 1 day, 15 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 25th October 2012 |
|
Best recipe reviewSalt cod and potatoes 4/5 The best of Spain |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 300 g salt cod
- 1 kg potatoes, peeled and cut into medium size pieces
- 1 bunch of chives, snipped
- 4 oranges, peeled, pithed and cut into wedges
- Green olives, sliced
- 2 tablespoons sherry vinegar
- Olive oil
- Salt
Method
- Soak the salt cod for about 24 hours, depending its thickness.
- Once desalinated, dry the cod with kitchen paper and crumble it carefully, removing any skin and bones.
- Put the potatoes on to boil and place the salt cod, chives, oranges and olives into a serving bowl.
- Add the potatoes once they are cooked.
- Make a dressing with the sherry vinegar and a generous amount of oil.
- 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.
- Allow the ingredients to absorb the dressing for a while before serving.
Serving suggestions
Ideal as a tapa or first course.
Variations
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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