Toast the salt cod over a flame or under the grill
until it is lightly browned and softened. Put it in a bowl of water
while preparing the remaining ingredients. Arrange the orange and
onion slices on a plate. Whisk the garlic with the oil, vinegar and
red pepper flakes. Drain the cod and remove all skin and bones. Shred
it and add to the salad. Sprinkle the dressing over the salad and
garnish with the olives.
|
