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Remojón granadino (salt cod and orange salad)
Serves 4 Starters and mains
Ingredients
- 400g salt cod
- 3 oranges
- 2 eggs
- 100g black olives, pitted
- 3 spring onions, finely sliced
- 1tbsp chives, chopped
- extra virgin olive oil, for drizzling
Method
Soak the salt cod in cold water for 24-48 hours, changing the water regularly. Test after 24 hours to see how salty it is – if still very salty, keep soaking. It should be mildly salty, yet sweet to taste, and easily tearable when it is ready. Drain and flake into small pieces.
Slice the skin from the oranges and segment them, discarding the membranes but retaining 2tbsp of the juice.
Boil the eggs for 6-7 minutes, then cool under cold running water. Peel and cut into quarters.
To serve, arrange the oranges and eggs on a platter, top with the salt cod and scatter over the olives and spring onions. Season the reserved orange juice with black pepper, whisk in the chives and a good glug of extra virgin olive oil, then drizzle over the salad.
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