If you thought that any salad was going to be exclusively tied to summer, despite being a cold salad, you have to take a look at this recipe for remojón granadino, a classic of Andalusian cuisine that is worth knowing.
In just a quarter of an hour —if it arrives— you can have this recipe ready that makes the mixture of textures, flavors and contrasts your reason for being. Orange, cod, hard-boiled egg, onion and black olives are the protagonists of a symphony that is wonderful as a first course.
can be done with fresh cod or with desalted cod. In any case, if it is desalted, it will not be necessary to touch the salt point of the water in which we are going to scald it. If it is fresh, yes, it is advisable to add a pinch of salt.
Beyond this specification and using quality ingredients (the less we put in a dish, the more what we incorporate has to stand out), this recipe for remojón from Granada has wood to slip into your winter basics.
Peel the oranges completely removing the white part. Remove the supremes (skinless segments) and dress them in a bowl with two tablespoons of olive oil and one of sherry vinegar.
Cut the onion very thinly. Cut the olives in half. Blanch the cod in water for one minute and allow to cool
Plate all the elements in a deep plate.
Omada Design 3.5 liter salad bowl, Measurements: 26.5 xh 12 cm White inside, colored outside, in plastic and antibacterial, Suitable for MICROWAVE and unbreakable, for kitchen, disinfection line
How to make Huevos Rancheros, the classic Mexican breakfast
With what to accompany the Granada remojón
Fits perfectly as first course for a light dinnerso we can manage the second course at the cost of a chicken breast, a French omelette or a potato omelette, but also a more elaborate dish such as a baked pork tenderloin or some [pescado al horno](baked fish).
In DAP | The 46 best cod recipes to enjoy the traditional fish not only at Easter
In DAP | 59 comforting legume recipes to combat the polar cold weather and warm up