Thursday, May 15, 2008

Ensalada de Bacalao (Salt Codfish Salad)

  • 1-1/2 pounds bacalao (salt codfish), cooked and shredded
  • 1 large potato, boiled, peeled and cut into chunks
  • 1 medium Spanish onion, peeled and minced
  • 1 avocado, peeled and cut into chunks
  • 3 hard-boiled eggs, sliced
  • 1 red and 1 yellow bell pepper, seeded and cut into strips
  • 1 tomato, seeded and chopped
  • 1/3 cup white vinegar
  • 1 cup olive oil
  • salt and pepper to taste
  • In a serving bowl, combine the codfish with the potato, onion, avocado, egg, peppers, and tomato.
  • In a separate bowl, combine the vinegar and oil and season to taste.
  • Pour the dressing over the codfish mixture and toss well.

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