Salt cod and sweet oranges work perfectly together in this special occasion salad.
- Rinse cod under cold running water to remove salt, then place in an oiled, foil-lined roasting pan and cook under a preheated grill for 15 minutes on each side or until lightly browned. Transfer to a bowl, pour boiling water over to cover and soak for 2 hours. Drain, then remove skin and bones, and flake flesh finely.
- Meanwhile, cook potatoes in a saucepan of boiling water until tender. Drain, cool slightly, then peel and cut into 5mm-thick slices.
- For dressing, simmer orange juice in a small saucepan until reduced to about 2 tablespoons. Cool, then whisk in remaining ingredients and season with sea salt and freshly ground black pepper.
- Combine flaked cod, potatoes, olives, almonds, onion and shaved fennel in a large bowl with the dressing and toss well to combine. Add orange segments, endive and parsley, toss gently to combine and serve immediately.
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Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set