Remojón, a traditional cod and orange salad from Granada. It is one of those pairings you’d never think to put together, yet once you try it, it makes perfect sense.
Despite what the name might suggest, this isn’t a refreshing summer dish. In fact, quite the opposite. Remojón is a winter salad, born in the Lecrín Valley, an area once known by the Arabs as “the Valley of Joy”. Later, the Moriscos translated the name more practically as “the region” or “district”.
A salad rooted in history
The Lecrín Valley lies in the south of the province of Granada, on the south-western slopes of the Sierra Nevada, around 30 kilometres from the city of the Alhambra. It’s a landscape defined by orange groves and ancient olive trees, a living legacy of the Arab converts to Christianity who farmed this land until the mid-17th century.
The pairing of oranges and olives wasn’t accidental. The citrus trees benefited from the shelter of the old olive trees, while the olives thrived thanks to the extra care farmers gave the oranges. That same harmony later found its way onto the plate.
Today, remojón is eaten across Granada, Almería, Málaga and Jaén. Traditionally prepared in winter, when the orange harvest begins in January, it was a seasonal dish long before oranges became available year-round. The constant ingredient, however, is always desalted cod, which is why the salad is also associated with Lent.
Over time, countless variations have emerged. Some include boiled potatoes, peppers or hard-boiled eggs. Oranges may be sweet, bitter or even blood oranges. But the soul of the dish remains unchanged: the contrast between citrus, salt and olive oil.
Remojón: cod and orange salad recipe
This is a dish where quality matters, especially when it comes to the oranges. Choose fruit that is ripe, juicy and firm. The flavour of the salad depends on it.
It’s also best assembled at the very last moment, so the leaves stay crisp and fresh.
Ingredients
- Oranges
- Lettuce
- Desalted cod chunks
- Olives
- Eggs
For the dressing:
- Lemon juice: 30 ml
- Orange juice: 30 ml
- Honey: 1 teaspoon
- Orange blossom water: 2 tablespoons
- Cinnamon: a pinch
- Extra virgin olive oil: 100 ml
Preparation
- Make the dressing
- Peel the oranges, removing all the white pith, and cut them into clean segments.
- Boil the eggs
- Lightly sauté the cod pieces.
- Put all the ingredients together, and enjoy!
