Recipe by Chef Kate
Officially called Insalata di Baccala e Arancie, this is a wonderful salad with real blood oranges. I have found that blood oranges from California are not a good substitute for the real thing--so if you can't get really good blood oranges, add the chunked flesh of a lemon to your two really good non-blood oranges. This works with kalamata olives or black oil-cured olives--your choice. If you want greens, the bitter greens really do work best.
Top Review by katia
WOW!I love salted cod its very common here in Greece but I never had it in a salad. I broiled the cod for 5 minutes and then added in the salad. I also added a lettuce for a pretty image and the freshness. All my guests loved it. A terrific idea Kate!
- 2 blood oranges
- 1 lemon (optional)
- 1⁄3 cup black olives, pitted, coarsely chopped
- 1 red onion, small, very thinly sliced
- 1 chili pepper, small, roasted, seeded and sliced (red or green)
- 1⁄4 cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 8 ounces salt cod fish
- 1⁄4 teaspoon oregano, crumbled (Greek or Sicilian)
- salad greens (such as escarole or frisee)
Directions See How It's Made
- Prepare the salt cod.
- Soak the fish for at least 24 hours or preferably 48 hours, changing the water three to four times each day.
- When the fish has softened and lost its intense saltiness, rinse and drain it.
- Dry the fish as best you can with paper towels.
- Pull the fish into shreds with your hands.
- Prepare the salad.
- Cut off each end of each of the oranges (and the lemon if you are using one).
- Stand each orange on end and using a jig-saw motion slice away the skin and white pith.
- Slice the flesh of the fruit into chunks.
- Combine the chunks of fruit in a bowl with the olives, onion, chili, oil, vinegar, salt cod and oregano.
- Toss to mix well.
- Cover with plastic wrap and set aside, at room temperature, for at least an hour.
- To serve, arrange greens (if you're using them) on a platter and mound the salad on top.