Remojón Granadino
Experience the vibrant flavors of Granada with this traditional Remojón Granadino, a refreshing Spanish salad. Briny salt cod, sweet oranges, and robust black olives are elegantly tossed with thinly sliced red onion and hard-boiled eggs, then simply dressed with high-quality extra virgin olive oil. This light and zesty dish is a perfect balance of sweet, salty, and savory, ideal for a warm day or as a bright appetizer.
An original recipe by Forkin
- Total time
- 2 hr 35 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain eggs and fish. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 250 gsalt cod, desalted and shredded
- 2 pcsorange, peeled and segmented
- 100 gblack olive, pitted and halved
- 0.5 pcsred onion, thinly sliced
- 2 pcsegg, hard-boiled and quartered
- 4 tbspextra virgin olive oil
- 1 pinchsalt(optional)
- 1 pinchblack pepper, freshly ground(optional)
Equipment
2× Large mixing bowl · Chef's knife · Cutting board · Saucepan · Ice bath · Plastic wrap
The method
Step by step
- 1
Begin by desalting the salt cod: submerge it in a large bowl of cold water and refrigerate for 24-48 hours, changing the water every 8 hours to remove excess salt. Once desalted, drain the cod thoroughly and gently shred it into small, flakey pieces.
About 8 hr
Cook’s note: The desalting process is crucial for the dish's balance; taste a small piece of the cod before assembling to ensure it's not overly salty. If it's still too salty, continue soaking for a few more hours.
- 2
While the cod is desalting, hard-boil the eggs: place them in a saucepan, cover with cold water, bring to a rolling boil, then reduce heat and simmer for 8-10 minutes. Immediately transfer to an ice bath to stop cooking, then peel and quarter them.
About 10 min
Cook’s note: Adding a pinch of salt or a teaspoon of vinegar to the boiling water can help prevent eggshells from cracking and make them easier to peel.
- 3
Prepare the oranges: carefully peel them, ensuring all white pith is removed, as it can be bitter. Segment the oranges over a bowl to catch any escaping juice, which will add to the dressing.
About 5 min
Cook’s note: To segment an orange, slice off the top and bottom, then use a sharp knife to cut away the peel and pith in strips. Then, carefully cut along the membranes to release the individual segments.
- 4
Thinly slice the red onion into delicate rings or half-moons.
About 3 min
Cook’s note: For a milder onion flavor, you can soak the sliced red onion in cold water for 10-15 minutes, then drain thoroughly before adding to the salad.
- 5
In a large mixing bowl, combine the desalted and shredded salt cod, orange segments, black olives, and thinly sliced red onion.
About 3 min
- 6
Add the quartered hard-boiled eggs to the bowl, arranging them aesthetically.
About 1 min
- 7
Drizzle the extra virgin olive oil generously over all the salad ingredients.
About 1 min
Cook’s note: Use a high-quality, fruity extra virgin olive oil, as its flavor is prominent in this simple dressing.
- 8
Gently toss all ingredients together until they are well combined and coated with the olive oil, being careful not to break up the delicate orange segments or cod flakes too much.
About 1 min
Cook’s note: Use a large spoon and spatula, or even clean hands, to gently combine the ingredients without mashing them.
- 9
Season the salad with freshly ground black pepper to taste. Taste a small portion before adding any additional salt, as the cod and olives contribute significant salinity.
About 1 min
Cook’s note: If the salad still needs a touch more salt, use a flaky sea salt for a pleasant textural contrast.
- 10
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the salad to chill thoroughly.
About 2 hr
Cook’s note: Chilling is essential for this salad, as it enhances the refreshing qualities of the oranges and creates a more cohesive flavor profile.
- 11
Serve the Remojón Granadino chilled as a light and refreshing main course or a vibrant side dish.
Keep it good
For an extra touch of elegance, garnish with a sprinkle of fresh parsley or a few more olive slices. This dish pairs wonderfully with a crisp, dry white wine like Albariño or a light rosé. It's also fantastic alongside crusty bread to soak up the flavorful olive oil and orange juices.
Store leftover Remojón Granadino in an airtight container in the refrigerator.
This salad is best served chilled and does not require reheating. If desired, let it sit at room temperature for 10-15 minutes before serving to slightly take the chill off.
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