In a land like Granada, where the sun caresses the orange trees and the olive groves paint the hills green, it is no coincidence that a dish like the remojón granadino arises: simple, humble, but full of nuances, history and flavor. A cold salad that seems invented for spring days, but can be enjoyed all year round. If you have never tried it, get ready to fall in love with a recipe that perfectly balances sweet, salty and sour.

The remojón granadino is a traditional Andalusian salad originally from the province of Granada, although it is also popular in other areas of inland Andalusia such as Jaén or Almería. It has Moorish roots and is characterized by mixing orange, desalted cod, olives, hard-boiled egg and extra virgin olive oil, all seasoned with a touch of vinegar or lemon.

The word “remojón” comes from the custom of “soaking” or hydrating the dried cod and crumbling it before using it. But this dish is much more than that: it is the testimony of a cuisine that makes the most of it, of cultural mixing and respect for the local product.

• It is healthy: rich in proteins, vitamin C, good fats and antioxidants. Perfect for those who want to take care of their diet without sacrificing flavor.
• It is refreshing: ideal for hot days, but also to surprise in winter when oranges are at their peak.
• It is easy to prepare: it does not require complicated techniques or impossible ingredients. And what’s more, it can be easily adapted to whatever you have at home.
• It has history: every bite connects you with centuries of Andalusian gastronomic tradition.

• 2 or 3 big and sweet oranges (better if they are in season if you try the Valencian we have you will not want another one)
• 250 g of desalted cod (can be in crumbs or strips, if you want to give it an extra touch you can substitute it with smoked cod)
• 2 hard-boiled eggs
• 1/2 red onion (optional, to give it a more modern touch)
• 100 g black olives (you can try with green olives)
• Extra virgin olive oil (EVOO), to taste (better if from Jaén)
• Sherry vinegar or juice of half a lemon (depending on your preference)
• Salt to taste
• A touch of chopped parsley or sweet paprika (optional)

1. Desalt the cod

If you have bought salted cod, it is important to desalinate it correctly. To do this, put it in cold water for 24-36 hours, changing the water every 8 hours and keeping it in the refrigerator. If you already have it desalted or you use ready-to-cook crumbs, you can skip this step.

Once desalted, blanch it for a minute in hot water if you like it softer, or simply crumble it raw if you prefer a more intense and salty flavor.

2. Cook the eggs

Put the eggs to boil in water with a little salt. When they start to boil, count 10 minutes. Then cool them in water and peel them. Cut them into quarters or slices.

3. Prepare the oranges

Peel the oranges, removing the white part (to avoid bitterness). Cut them into slices or medium-sized pieces. Take advantage of all the juice they release and add it to the salad, it is part of the charm of the dish.

4. Assemble the salad

In a large bowl, place an orange base. On top spread the crumbled cod, the hard-boiled eggs, the olives and the onion (if you decide to use it). Dress with a good splash of extra virgin olive oil and a few drops of vinegar or lemon. Add a pinch of salt if necessary (be careful, the cod is already added).

You can add some chopped fresh parsley at the end or sprinkle with sweet paprika for a more aromatic and colorful touch.

This dish is very versatile. You can serve it as a first course, as a tapa in an informal lunch, or even as a main course in a light dinner. It combines wonderfully with:

• Rustic bread lightly toasted.
• A dry white wine, such as a verdejo or an Andalusian fino.
• A well-chilled vermouth if you have it as an aperitif.

The beauty of the remojón granadino is not only its flavor, but what it represents. It is a recipe that unites the freshness of local products with the heritage of centuries of culinary history. Each ingredient tells something of our land: the orange that grows under the Andalusian sun, the cod brought by the northern trade routes, the olive oil as the basis of the whole Mediterranean culture.

It is, in short, a way to return to the simple, healthy and tasty. A dish that does not need filters or fashions to stand out.

So the next time you are looking for a different, fresh and soulful salad, remember this jewel of the traditional recipe book: the remojón granadino. Your palate -and your health- will thank you.