Remojon granadino is the Granada salad of salt cod, oranges, black olives, hard-boiled egg, scallions and olive oil, a Sephardic-Andalusian winter classic.

Remojon granadino is a Sephardic-influenced salad of salt cod and citrus that dates to the 15th century in the citys old Jewish quarter, the Realejo. The dish reflects the citys Sephardic-Moorish-Christian inheritance: salt cod from the Castilian coast, oranges from the Vega de Granada, olives from the Sierra Magina. Restaurante Sevilla, where Lorca and de Falla lunched, has plated remojon since 1930, and Chikito carried the dish forward when it took over the Cafe Alameda site in 1976.

Where to eat Remojon Granadino in Granada

5 editor picks for Remojon Granadino in Granada, ranked by editorial score. All Granada signature dishes · Remojon Granadino across every city.

Make it at home

Serves 424 hrEasy

Ingredients

  • 200g salt cod, soaked 24 hours and drained
  • 3 oranges, peeled and segmented
  • 100g cured black olives
  • 2 hard-boiled eggs, chopped
  • 4 scallions, sliced
  • 60ml extra virgin olive oil
  • 10ml sherry vinegar
  • 1 tsp sweet smoked paprika

Method

  1. Soak the salt cod in cold water for 24 hours, changing the water 3 times.
  2. Drain, pat dry and flake into bite-size pieces.
  3. Arrange the orange segments on a serving plate.
  4. Top with flaked cod, olives, scallions and chopped egg.
  5. Whisk olive oil, sherry vinegar and paprika together.
  6. Drizzle the dressing over the salad. Rest 10 minutes before serving.

Editor tip. If you cannot soak salt cod overnight, substitute with smoked sturgeon from Rio Frio for a Granada-province twist.

Common allergens: Egg, Fish.