• 20 Jul - 26 Jul, 2019
  • Mag The Weekly
  • Cookery


· 2 oranges

· 500g salt cod (bacalao)

· ½ onion, thinly sliced

· 100g black olives

· 2 units beetroot, finely diced

· 1 egg, boiled

· Fresh mint

For the vinaigrette:

· 5 tablespoon extra virgin olive oil

· 2 tablespoon vinegar

· 2 tablespoon orange juice

· A pinch of salt

· A pinch of freshly ground black pepper


Once the cod is desalted, take it out of the water, rinse it and drain it. Place it in an oven-safe dish, drizzle with a bit of olive oil and put in the oven for 15 minutes at 180ºC. Reserve aside. Put the egg in a saucepan with cold water and bring it to a boil for 10 minutes until it’s cooked. Then remove from the saucepan, let it cool down and peel it. Reserve.

Slice the onion as finely as you can. To plate the salad, place the orange segments at the bottom of the plate, then the onion, then the bacalao and finally the diced beetroot. Garnish with the crumbled boiled egg and the sliced olives. Make the vinaigrette by whisking together all its ingredients. Drizzle the salad with the vinaigrette and finish it by sprinkling a little bit of finely chopped fresh mint.