Spanish cuisine can be surprising—not only for its richness of flavors, but also for its bold combinations, which at first glance may seem unexpected. One such dish is remojón granadino—a traditional salad from the province of Granada that combines oranges, cod, onions, olives, and a hard-boiled egg. Although it may sound exotic, this dish is actually deeply rooted in Andalusian culinary tradition, dating back to the Arab era.

In the Footsteps of History and Citrus

For centuries, Granada has been a place where different cultures—Arab, Christian, and Jewish—have come together. Muslim influences have left a lasting mark on the architecture, language, and… cuisine. It was the Arabs who introduced oranges to Spain and popularized the use of cod—a fish that could be preserved for long periods through salting.

Remojón granadino was originally made with simple ingredients: dried cod (which had to be soaked beforehand—hence the name “remojón,” from the verb “remojar,” meaning “to soak”), olive oil, and seasonal fruits. Over time, the recipe was enriched with oranges, black olives, and eggs—creating a blend of sweet, salty, and bitter flavors typical of Andalusian cuisine.

A Salad That's Not Just for Summer

Although today remojón is most often served in the summer, chilled, in many Andalusian homes it was also a Lenten dish during Lent. The absence of meat, combined with its nutritional value and unique flavor, made it a dish often prepared for family gatherings.

In some versions, almonds, raisins, or tomatoes are also added, although the most common version is the simplest, classic one.

Ingredients:

• 2 large oranges (preferably juicy and ripe)
• 200 g salted cod (bacalao), soaked for 24 hours and boiled or pan-fried
• 2 hard-boiled eggs
• 1/2 red onion (or sweet white onion)
• 12–15 black olives (preferably Spanish, pitted)
• 3–4 tablespoons of extra virgin olive oil
• salt and pepper to taste
• (optional: parsley, a few almond slices)

Preparation:

If you're using salted cod, soak it for 24 hours, changing the water several times. Then cook it for 5–10 minutes and let it cool.

Peel the oranges, removing the skin and the white pith, then cut them into slices or segments.

Slice the onion into thin strips and cut the eggs into quarters.

In a large bowl, layer the following: oranges, cod (flaked), onion, eggs, and olives.

Drizzle everything with good olive oil, and season lightly with salt and pepper. You can also add chopped parsley or toasted almonds.

Put it in the refrigerator for at least 30 minutes before serving—it tastes best when chilled.

Remojón granadino is the perfect summer salad—light, refreshing, and full of character. For some, it’s a culinary curiosity; for others, it’s a taste of childhood and family gatherings. One thing is certain: if you try it, you’ll remember it for a long time.