Ensalada Malagueña

Name: Ensalada Malagueña
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 lbs waxy potatoes, cubed; 0.5 lb desalted salt cod; 3 navel oranges, segmented; 4 scallions, sliced; 1/2 cup green olives, pitted; 1/4 cup extra virgin olive oil; 2 tbsp sherry vinegar; 1/2 tsp salt

A traditional cold Spanish salad combining sweet oranges, tender potatoes, salt cod, and olives tossed in extra virgin olive oil.

40 minEasyServes 4340 cal/serving

SpanishSaladStovetopPescatarianMediterraneanGluten-FreeNut-FreeDairy-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreeCorn-FreePork-Free

Ingredients

2 lbs waxy potatoes, cubed
0.5 lb desalted salt cod
3 navel oranges, segmented
4 scallions, sliced
1/2 cup green olives, pitted
1/4 cup extra virgin olive oil
2 tbsp sherry vinegar
1/2 tsp salt

Instructions

1

Place 2 lbs cubed waxy potatoes in a pot of cold water, bring to a boil, and cook for 15 minutes until tender.
2

Add 0.5 lb desalted salt cod to the pot during the last 5 minutes, cooking until fish reaches an internal temperature of 145 degrees Fahrenheit.
3

Drain the pot, allow ingredients to cool, then flake desalted salt cod into small bite-sized pieces.
4

In a large bowl, combine cubed waxy potatoes, flaked desalted salt cod, 3 segmented navel oranges, 4 sliced scallions, and 1/2 cup pitted green olives.
5

Whisk 1/4 cup extra virgin olive oil, 2 tbsp sherry vinegar, and 1/2 tsp salt together, pour over the salad, and toss gently before serving.

Questions

How long does Ensalada Malagueña keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Ensalada Malagueña?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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