Orange & Salted Cod Salad
Wonderful orange salad recipe from Granada, Spain. This is a classic treat from Andalusia – cinnamon is an ingredient full of history in this recipe and a sign of arabic influence in Andalusian cuisine!
3 navel oranges
1/2 shallot cut lengthwise
1/3 cup chopped green olives
3 oz. Salted cod, washed and diced
1/4 tsp. smoked cinnamon (available at Seasons Taproom)
1 Tbs chopped parsley
1 Tbs Seasons Arbequina Extra virgin Olive oil
1 Tbs Seasons Champagne vinegar
With a sharp paring knife, slice off ends of oranges. Following curve of fruit, cut away peel, removing as much white pith as possible. Slice oranges into 1/4-inch-thick rounds and remove any seeds. Arrange orange slices on a plate.
Top oranges with shallots, green olives, chopped cod and parsley.
In a small bowl whisk together Seasons Arbequina extra virgin olive oil, Seasons Champagne vinegar and smoked cinnamon. Drizzle mixture on top of salad.