SERVES 4
A favorite in Andalucía and Murcia, this winter salad offers a succulent combination of disparate and surprising flavors. Grilling the soaked salt cod for a couple of minutes allows the fish to be easily flaked apart, and offers a subtler texture and warmth to counter the orange segments. Use the strongest extra-virgin olive oil that you have, ideally a Spanish blend with plenty of the sharp Picual variety or even 100 percent Picual. It’s a stunning, bold salad that is guaranteed to wow.
1. Begin desalting the salt cod 2 to 3 days before (depending on the cut), following the directions on page 341. Drain, rinse, gently squeeze out excess moisture, and pat dry with paper towels.
2. Preheat a skillet over high heat and lightly oil it. Lay on the cod and cook only until it can be flaked apart, 4 to 6 minutes depending on the thickness. Transfer to a plate. Remove the skin and gently flake apart, carefully checking for any bones.
3. Section the orange segments. To do this, peel the oranges and then trim any white pith with a sharp knife. Carefully cut along the membranes and remove the individual segments. Set the segments in a bowl along with any juices.
4. Add the cod to the bowl along with the scallion and olives. Drizzle over the olive oil and gently toss. Divide the salad among plates and garnish each with hard-boiled egg, if desired.
