Orange and Onion Salad

Cod

Various salads containing oranges and onions are popular throughout Spain. The pairing of tart citrus and crisp onion is commonly augmented with salted cod, hard-boiled eggs, black olives, and potatoes. This dish is alternately called remojón granadino or ensalada malagueña, depending on the region in which it is eaten, Granada or Málaga. This salad is a complex mix of contrasting and complementary flavors and textures, making it a favorite dish in Spanish kitchens, tapas bars, and restaurants.

Prep Time

25 minutes
+ 24 hours resting

Cook Time

20 minutes

Total Time

24 hours 45 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

¼ lb (115 g) salted cod
2 potatoes, cubed
2 oranges
2 eggs
1 small red onion, sliced
¼ cup (50 g) green or black olives
1 Tbsp (15 ml) olive oil
Salt, to taste
Ground black pepper, to taste

Directions

Soak salted cod in a bowl of water for at least 24 hours.
Drain water and pat fish dry.
Shred cod and set aside.
Boil potatoes and eggs together in a large pot of water for about 20 minutes.
Drain water and set aside to cool.
Peel eggs and cut into quarters.
Peel oranges and separate each segment of fruit.
In a large bowl, combine cod, potatoes, orange slices, red onion, and olives.
Drizzle mixture with olive oil and season with salt and pepper.
Serve salad with sliced egg on top.