Salads and fresh dishes that can be taken cold or warm are perfect to eat at this time of year. It is at the beginning of spring, in those weeks of transition between seasons, when we still have excellent fresh oranges and mandarins full of flavor that is worth taking advantage of to also include them for dinner. We can do it, for example, with this salmorejo from Iznájar (although its name may be misleading)
There are many salmorejos and gazpachos and, in fact, they already existed before the arrival of tomatoes in Europe. However, in this case, we are not dealing with a cold soup or cream, but with a salad with cod and orange as rich as it is healthy, nutritious and very easy to prepare.
Linked to the dungeon and with Islamic origins, the Iznájar salmorejo comes from the town of the same name, where it was customary to prepare it with oranges guasintonas and used to take it to drink in the field, prepared the day before. In fact, one of its advantages is that we can leave it ready in the morning or in the afternoon, macerating, to simply take it out of the fridge and have it for dinner.
Furthermore, it only consists of three ingredients, separate extra virgin olive oil. To start, we only need a clean cod already desalted and ready to eat. afterwards, we only have to cook the eggs that we want to add to the salad, cut the peeled oranges and dress with a good oil.
As an extra, if we feel like it, we can add olives, spring onion or fig breadsomething that is also typical of the area from which this recipe originates and that will give us more energy.
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Cover photo | Direct to the palate
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