Orange, Salt cod, Onion and Black Olive Salad

This clean, fresh-tasting recipe makes a great winter salad, when oranges are at their best.

Ingredients
500g/1lb 2oz salt cod
3 large oranges, peeled, segmented
½ small red onion, thinly sliced into rings
24 good-quality cured black olives, pitted
2 tbsp chopped flat-leaf parsley
1 hard-boiled egg, peeled and roughly chopped into small pieces
For the dressing
2 tbsp sherry vinegar
2 tbsp red or white wine vinegar
3 tbsp freshly squeezed orange juice (from segmenting the oranges)
8 tbsp extra virgin olive oil
salt and freshly ground black pepper

Preparation method
Soak the salt cod in 3–4 litres of water in the fridge for 24–48 hours, depending on thickness. Change the water several times.
Put the piece of soaked salt cod into a pan of cold water, bring to the boil, then cover and turn off the heat. Leave to sit for 10 minutes, then lift carefully onto a plate and leave to cool. Break into flakes, discarding the skin and any bones, cover and set to one side.
Whisk the ingredients together for the dressing with half a teaspoon of salt in a small bowl. Put the flaked salt cod, orange segments, onion rings and olives into a mixing bowl and pour over the dressing. Add the parsley and mix together gently. Leave for five minutes then adjust the seasoning to taste.
Lift the salad out of the excess dressing onto serving plates, garnish with the hard-boiled egg and serve at room temperature.
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