Spanish cuisine · Salads & Mezze

Remojón Granadino

Cold salad from Granada with juicy orange slices, roasted salt cod, olives and egg.

Ingredients · for 4 servings

• 300 g desalted salt cod
• 4 oranges
• 2 eggs
• 1 red onion
• 100 g black olives
• 6 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tsp sweet paprika
• Salt, pepper

Instructions

1. Pat the salt cod dry – if not yet desalted, soak overnight in several changes of water – and roast under the oven grill for 4–5 min per side until the skin blisters.
2. Once lukewarm, flake the fish into coarse chunks, carefully removing all the bones.
3. Hard-boil the eggs for 9 min, cool in cold water, peel and cut into eighths.
4. Peel the oranges so the white pith comes off too, cut into slices and catch any juice that escapes.
5. Arrange the orange slices on a flat platter and scatter the salt cod flakes, the red onion sliced into thin rings, olives and eggs on top.
6. Whisk the reserved orange juice with olive oil, vinegar, paprika, salt and pepper, drizzle over the salad and let it sit in the fridge for 10 min before serving.