March Musing
NEW YORK // MOON: Full // RECIPE: Winter Citrus and Cod Salad
A cold breeze blows. The day is fresh. The air, cold. The sky, blue. The nights, shorter. A vapor of steam dances as it escapes the cup in my hand, rising in heart-gusting swirls of practical magic, billowing against the dawn.
There has been notice taken of the glowing approach of the tender green blades of grass emerging from beneath the melting snow… one step nearer to, yet again, stitching themselves into a vivid covering that will overtake this dormant earth. We see the daily transformation, the growing gradient bleeding emerald.
It’s as if spring arrives before herself to the party, naked, baring every curve and limb, allowing us to watch as she gets dressed, layering on a look. Moving shamelessly slow. First it’s the undergarment, then the button down, the dress, the sweater, the tulips, the tights, the birds, the overcoat, the lady slippers, the sting of bees, the nettles. She makes us wait until she is ready, staring us in the eyes, chilling, misting herself—mouthing words like readiness and patience, courage and pride and purity. She gulps the gusts of wind. She makes the sky salivate. All of us stand a little taller in anticipation.
Suddenly the windows and doors are popped, cracking and hissing like the sound of an opening bottle. We achieve a re-acquired taste for sparkling effervescence. We sip every drop that falls on the dirt. Never bored of a poured out confession…
The coming warmth is seasonal hallmark. We wait for her in love.
Winter Citrus and Cod Salad
A few weeks ago while back in Spain, I ordered a super simple orange and salt cod salad that stole my heart. The salad was bright and juicy, sweet, tart, and salty, light and refreshing, while surprisingly sturdy.
For this recipe, I made a few personal tweaks where I felt compelled, veering from the classic Ensalada Malagueña. I used fresh cod instead of salt cod, because that is what I had available. I added the subtle bitterness of radicchio as a base layer, the creaminess of avocado because it sounded good, and a variety of citrus for a broader ranger of sweet and tart flavors.
I may still be crying over the fact that I was able to use the most delicious olives from our own olive trees that I dry cured in salt over winter at our cortijo Southern Spain! An absolute dream come wide awake…
INGREDIENTS:
8oz Filet of Fresh Cod
6-8 Tart & Sweet Citrus (I used a mix of Cara Cara, Seville & Blood)
4 Green Onions, sliced
2 Avocados, peeled and sliced
3 Soft Boiled Eggs, halved
1 head Radicchio, washed
Extra Virgin Olive Oil, preferable early harvest
Spanish Olives
METHOD:
Place your cod fillet in a wide skillet, salt them, and add just enough water to barely cover. Bring to a very low simmer (don't let it hard boil!), cover, and cook for about 6 to 8 minutes until the fish is opaque. Once cooked, lift it out and let it cool slightly. Use a fork or your fingers to gently press along the natural lines of the muscle to separate it into large, beautiful flakes.
Boil eggs. (I like a 7 minute egg, but you can cook to your preference.) Bring a pot of water to a rolling boil. Gently lower the eggs into the water with a slotted spoon. Set a timer for exactly 7 minutes. While the eggs boil, prepare an ice bath. As soon as the timer goes off, plunge the eggs into the ice water for at least 3 minutes. This stops the cooking instantly, leaving you with a firm white and a gorgeous, jammy yolk. Gently crack the shells all over and peel under cold running water.
Prepare oranges by peeling and slicing or dicing, carefully removing any seeds. Wash and thinly slice green onion. Peel and slice avocado.
Wash radicchio and carefully remove individual leaf petals. Arrange on a platter. Layer on the sliced oranges, halved eggs, avocado, olives, and flakes of cod. Sprinkle with the green onion. Pour any remaining citrus juices overtop (if your oranges are on the sweeter side, maybe add a squeeze of lemon for more acid). Cover with a generous pour of olive oil and good pinch of finishing sea salt. Enjoy!