Steps
- Cover 400g of salt cod loin with cold water and refrigerate for 48 hours, changing the water three times daily. Drain.
- Put the cod in a pan with 1 tablespoon of water. Cover and simmer for 5-6 minutes, until cooked through. Cool, remove skin and bones, and flake into large pieces.
- Meanwhile, lower 3 eggs into gently boiling water and cook for 10 minutes. Cool in cold water, peel, and quarter.
- Peel and slice 4 large oranges into rounds. Arrange with the cod, eggs, ½ thinly sliced red onion, and 100g of pitted black olives on a platter.
- Whisk 2 tablespoons of sherry vinegar, ¼ cup plus 1 tablespoon of extra-virgin olive oil, and 1 tablespoon of fresh oregano leaves. Spoon over the salad, salt only if needed, and stand for 5-10 minutes.