Spanish Citrus Seafood Salad

(Europe 2020 Pairings) (Remojón Granadino) An elegant dish bursting with fresh citrus flavor. This salad features mandarin oranges, salted cod, fennel and hard-boiled eggs.

Photo of Spanish Citrus Seafood Salad

INGREDIENTS:

5 cups salt cod
1 gallon whole milk
5 cups DOLE Mandarin Oranges drained
2-1/2 cups oil-cured olives pitted halved
10 each hard-boiled egg quartered
2-1/2 cups fennel bulb julienne slices
3 Tablespoons fennel fronds
2 Tablespoons fresh parsley chopped
5 Tablespoons red onion minced

DIRECTIONS:

  1. To Prepare Spanish Citrus Seafood Salad:

    1. Soak salt cod in ½ gallon of whole milk for 24 hours prior to consumption, replacing milk at least once during this period.

    2. Once cod is fully hydrated, drain of all soaking liquid and let stand at room temperature to surface dry.

    3. Sear cod over medium high heat until charred on each side, about 3-4 minutes per side. Flake apart while still warm.

  2. To Serve:

    1. Plate mandarin oranges, olives, eggs and fennel bulbs across the bottom of 10 plates.

    2. Top with flaked cod, fennel fronds, parsley and diced red onion.

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