Orange And Cod Salad (ensalada De Naranja Y Bacalao)
This Orange and Cod Salad, or Ensalada de Naranja y Bacalao, is a refreshing and flavorful dish from Extremaduran cuisine. The combination of citrusy orange and flaky cod makes for a light and satisfying salad that is perfect for a summer meal.
Ingredients
- 2 oranges, peeled and sliced
- 1 lb cod fillets, cooked and flaked
- 1 red onion, thinly sliced
- 1/4 cup olive oil
- 2 tbsp sherry vinegar
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Instructions
- In a large bowl, combine the orange slices, flaked cod, and sliced red onion.
- In a small bowl, whisk together the olive oil, sherry vinegar, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Sprinkle the chopped parsley over the salad before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Carbohydrates
- 15g
- Fat
- 10g
Supplies
Large bowl
Tools
Knife Cutting board Whisk
Serving suggestions
Serve the Orange and Cod Salad with crusty bread and a glass of white wine for a complete meal.
Tips & tricks
For a twist, you can add some olives or capers to the salad for extra flavor.
Cost
$15