Beetroot, orange and bacalao salad (Andalusian Remojón)

Updated at: Thu, 17 Aug 2023 12:56:28 GMT

Step 1

To desalt the bacalao, soak it in abundant water for 72 hours in the fridge. Change the water every 8 to 12 hours.

Step 2

Once the cod is desalted, take it out of the water, rinse it and drain it. Place it in an oven-safe dish, drizzle with a bit of olive oil and put in the oven for 15 minutes at 180ºC. Then take it out, let it cool down and crumble it. Reserve aside.

Step 3

Put the egg in a saucepan with cold water and bring it to a boil for 10 minutes until it’s cooked. Then remove from the saucepan, let it cool down and peel it. Reserve.

Step 4

Peel the orange making sure to remove all the white bits. Separate the segments and reserve. Slice the onion as finely as you can.

Step 5

To plate the salad, place the orange segments at the bottom of the plate, then the onion, then the bacalao and finally the diced beetroot. Garnish with the crumbled boiled egg and the sliced olives.

Step 6

Make the vinaigrette by whisking together all its ingredients. Drizzle the salad with the vinaigrette and finish it by sprinkling a little bit of finely chopped fresh mint. Serve at room temperature.

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