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Málaga-style Salad

Ubiquitous at bars, ensalada malagueña, (also known as ensalada cateta) is the result of the happy combination of salty (cod –or, if you prefer, tuna-) and sweet (orange). It delights our taste buds from autumn to spring, thanks to its star ingredients.

MÁLAGA STYLE SALAD, SALTY SWEET

Ubiquitous at bars, ensalada malagueña, (also known as ensalada cateta) is the result of the happy combination of salty (cod –or, if you prefer, tuna-) and sweet (orange). It delights our taste buds from autumn to spring, thanks to its star ingredients. It’s cool, charming, as well as touched by the grace of the sea. Undoubtedly that’s why it’s so much part of our Málaga tradition.

Recipe

Ingredients

  • Boiled potatoes
  • Boiled eggs
  • Onions, scallions or chives
  • Orange
  • Cod or tuna
  • Olives
  • Olive oil
  • Sherry vinegar and coarse salt

Directions

Boil the potatoes, peeled or unpeeled, although they have a better texture if unpeeled. When cooked, leave to cool. Peel and cut into thick rounds. The cod can be cooked or baked, and, when cold, crumbled into the salad bowl. Chop the onion, scallions or chives, add the stoned olives and the orange slices. The sliced hardboiled egg gives that final touch, which, with the added dressing, turns this salad into a simply irresistible dish.

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