Ensalada Malagueña
This refreshing Spanish salad from Málaga features a delightful combination of potatoes, salt cod, oranges, and olives. It's a light yet satisfying dish, perfect for a warm day or as an appetizer. The flavors are bright and savory, offering a unique taste of Andalusian cuisine.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain eggs, fish, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gpotato, peeled and cubed
- 250 gsalt cod, desalted and flaked
- 2 pcsorange, peeled and segmented
- 0.5 cupblack olive, pitted and halved
- 0.5 pcsred onion, thinly sliced
- 1 pinchsalt
- 1 pinchblack pepper, freshly ground
dressing
- 3 tbspextra virgin olive oil
- 1 tbspwhite wine vinegar
garnish
- 2 tbspfresh parsley, chopped
- 2 pcshard-boiled egg, quartered(optional)
Equipment
pot · knife · whisk · cutting board · small bowl · large mixing bowl
The method
Step by step
- 1
Place the salt cod in a bowl of cold water and refrigerate for at least 24-48 hours, changing the water several times to desalt it. If using pre-desalted cod, skip this step.
Cook’s note: The desalting process is crucial for good flavor; taste a small piece to ensure it's not too salty before cooking.
- 2
Boil the potatoes in a pot of salted water until tender, about 15-20 minutes. Drain them well and let them cool completely.
About 20 min
Cook’s note: Cooking the potatoes whole or in larger chunks before cubing can help prevent them from becoming too watery.
- 3
While the potatoes cook, gently poach the desalted salt cod in simmering water for about 5-7 minutes, or until it flakes easily. Drain and let it cool, then flake it into small pieces, removing any skin or bones.
About 7 min
Cook’s note: Do not overcook the cod, as it can become tough.
- 4
In a large mixing bowl, combine the cooled potatoes, flaked salt cod, segmented oranges, black olives, and red onion.
About 2 min
- 5
In a small bowl, whisk together the extra virgin olive oil and white wine vinegar to create the dressing.
About 1 min
- 6
Pour the dressing over the salad ingredients and gently toss to combine. Season with salt and black pepper to taste.
About 1 min
Cook’s note: Taste and adjust seasoning as needed, keeping in mind the saltiness of the cod and olives.
- 7
Garnish with fresh parsley and optional hard-boiled eggs before serving.
About 1 min
Cook’s note: For best flavor, allow the salad to chill in the refrigerator for at least 30 minutes before serving.
Keep it good
Store leftover Ensalada Malagueña in an airtight container in the refrigerator.
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