Hell yeah, you are in for a real summer treat here! This remojon andaluz is just great. What a refreshing Spanish salad this is! It contains fresh oranges, hard boiled eggs, black olives and chunks of delicious boiled salt cod – that’s an ingredient that I love so much!
Also in goes a little drizzle of good quality olive oil and a sprinkle of freshly chopped parsley to finish with. Now these are quite a few cool flavors right here.
No need to say that I love to serve this remojon andaluz salad on a hot summer day.
Summer Lunch
It makes a delicious lunch!
And just think about those flavors. The sweetness and lemony freshness from the orange and then that salty earthiness in that salt cod. Add to that some bitterness of the black olives. The herb flavor of the parsley.
And crunch in the chopped red onion!
Massive flavor explosion!
Remojon Andaluz with Salt Cod & Orange
For this recipe I like to clean the orange well.
This remojon andaluz is a very delicate salad and because of that I prefer to remove the whitish membranes around the orange fruit. I agree that it does take up a little more time though before you are done peeling and cleaning both of the fresh oranges.
However I can only recommend it.
In the end this salt cod and orange salad will be so much more pleasant to eat! No chewy tough bits or pips that you have missed earlier on. You can evidently just chop up the wedges which goes way much faster of course.
Recipes with Fresh Orange
Are you looking for more salad recipes with fresh orange in it?
Then I also suggest that you check out my fennel escabeche with orange! This escabeche with fresh cilantro and pine nuts is the perfect companion for pan seared duck breast for instance!
Enjoy!
Spanish Remojon Andaluz Recipe
Remojon Andaluz: what a refreshing Spanish salad! It contains fresh oranges, boiled eggs, black olives and delicious salt cod!
- 1 lb salt cod (450 g) fresh or frozen
- 2 large oranges
- ½ small red onion
- 3,5 oz black olives (100 g)
- 2 large hard-boiled eggs
- good-quality olive oil
- a handful fresh parsley chopped
- pepper
- salt
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Place the fresh or frozen salt cod in a generous amount of cold tap water in a deep bowl or baking dish. Then put the fish in the fridge and let it soak for 8 to 10 hours. Refresh the water once somewhere midway the soaking process.
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Then drain the cod. Fill a large pan with water, add the soaked cod and place it over high heat.
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Bring this to a gentle boil and cook the fish for about 5 minutes. Drain the cooked cod again and refresh it under cold running tap water. Let it cool down again. In the meantime peel the orange and tear it into wedges. Then open them up and remove as much of the whitish membranes around the fruit as possible. Add the juicy orange flesh to a large mixing bowl.
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Chop the red onion up finely and add it to the orange. Also add the freshly chopped parsley. Season with a little pepper and salt. Drizzle with some olive oil.
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Stir again and transfer the seasoned orange to a large serving plate. In the same bowl crumble the cooled cod and add some olive oil, pepper and salt.
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Stir the cod and scoop it on top of the orange. Peel the boiled eggs and cut them into bite-size pieces. Garnish the salad with the eggs and the black olives. Add a last sprinkle of freshly ground black pepper and olive oil and serve the salad cold.
