Warm Salad of Cod and Oranges

This salad is another contribution to this book from the great Toledo chef Adolfo Muñoz. Lyrically Mediterranean and terrifically tasty, this is Adolfo’s sophisticated take on remojón, a traditional Andalusian salad of salt cod and oranges. In the states it is nearly impossible to find the fat loin of bacalao, which tastes even better than fresh cod when reconstituted, so I suggest you cure your own fresh cod in sea salt. It’s very easy to do but does take an hour, so plan ahead.