Sicilian Salt Cod and Orange Salad

“Officially called Insalata di Baccala e Arancie, this is a wonderful salad with real blood oranges. I have found that blood oranges from California are not a good substitute for the real thing--so if you can't get really good blood oranges, add the chunked flesh of a lemon to your two really good non-blood oranges. This works with kalamata olives or black oil-cured olives--your choice. If you want greens, the bitter greens really do work best.”
49hrs 15mins

Ingredients Nutrition


  1. Prepare the salt cod.
  2. Soak the fish for at least 24 hours or preferably 48 hours, changing the water three to four times each day.
  3. When the fish has softened and lost its intense saltiness, rinse and drain it.
  4. Dry the fish as best you can with paper towels.
  5. Pull the fish into shreds with your hands.
  6. Prepare the salad.
  7. Cut off each end of each of the oranges (and the lemon if you are using one).
  8. Stand each orange on end and using a jig-saw motion slice away the skin and white pith.
  9. Slice the flesh of the fruit into chunks.
  10. Combine the chunks of fruit in a bowl with the olives, onion, chili, oil, vinegar, salt cod and oregano.
  11. Toss to mix well.
  12. Cover with plastic wrap and set aside, at room temperature, for at least an hour.
  13. To serve, arrange greens (if you're using them) on a platter and mound the salad on top.

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