Sicilian Salt Cod and Orange Salad

Recipe by Chef Kate
READY IN: 49hrs 15mins




  • 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.