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ESQUIXADA - A SWEET AND SALTY WINTER SALAD

The almond is in blossom, the nights are cold, but the days have already got that warmth that tells you the short winter is about to expire. Oranges are at their peak now, sweet, ripe and juicy navelins, mandarins and blood oranges almost ripe. This salad is made from ingredients a few hundred yards from where I stand, with the exception of the salt cod. In this recipe you need good quality salted loin. It must be soaked for at least 24 hours changing the water regularly. The salt cod is not cooked but flaked raw with segments of sweet orange, crunchy romaine and pungent black olives with a dressing of the finest olive oil you can lay your hands on and a quality vinegar Jerez for preference. A wonderful winter salad.




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