Recipe: at dinner EnsaladaDe Bacalao (Bacalao Salad)
Recipe: at dinner EnsaladaDe Bacalao (Bacalao Salad) Delicious, fresh and tasty.
EnsaladaDe Bacalao (Bacalao Salad). Ensalada de bacalao is traditionally enjoyed alone or served over boiled yuca. It's also great served over salad greens, white rice, or with crispy arepas de coco (coconut fry bread). If you are looking for more traditional Puerto Rican dishes try my favorite chicharron de pollo recipe or arroz con pollo.
Today, you can now enjoy these great recipes, such as Ensalada De Bacalao (Codfish Salad), online.
Arrange cooked bananas, avocados, eggs in a large platter.
In a saucepan, warm olive oil.
You can cook EnsaladaDe Bacalao (Bacalao Salad) using 7 ingredients and 13 steps. Here is how you achieve it.
Ingredients of EnsaladaDe Bacalao (Bacalao Salad)
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It’s 1 lb of bacalao (boned).
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You need 1/2 cup of white vinegar.
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It’s 1/4 cup of olive oil.
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It’s 1 of salt and pepper to taste.
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Prepare 1/2 head of lettuce (chopped).
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Prepare 3 medium of tomatoes (sliced).
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You need 1 small of onion (sliced).
Place bacalao mix in center of platter surrounded with bananas, avocado and.
This recipe for ensalada de bacalao, a Puerto Rican codfish salad, is one that I grew up eating often and remember it tasting light and fresh, yet really flavorful due to the combination of vegetables and the bacalao.
Ensalada de bacalao definitely brings a unique blend of ingredients together, making for a great Lent recipe to add to your meatless Fridays menu.
Easy Salt Cod Salad (Ensalada de Bacalao) And what a great salad this one turned out to be!
EnsaladaDe Bacalao (Bacalao Salad) instructions
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rinse bacalao with cold water and place in large bowl.
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fill with cold water just enough to cover the fish.
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cover and let soak overnight in refrigerator.
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remove from frige and rinse with cold water.
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place bacalao in large pot cover with cold water just enough to cover the fish.
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bring it to a hard boil and cook for 5 minutes.
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boil the fish a total of 3 times rinsing it with cold water inbetween (steps 4-6).
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strain and lightly rinse with cold water…when cooled break fish down with fingers and place in large bowl.
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add onion and tomatoes to fish…set aside.
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in small bowl wisk together oil, vinegar, salt, and pepper. pour dressing over the fish and stir.
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add lettuce. seal the container with a lid and shake so that the dressing coats the lettuce.
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refrigerate for at least an hour….be sure to strain some of the dressing when servinvg.
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Tip: the longer it sits the better.
If you love salt cod, you will also adore this salad.
Because the fish is salty and quite powerful on its own already, I decided to keep the other flavors very simple.
A couple of fresh tomatoes, good quality olive oil, a handful of fresh herbs and.
Remojar el bacalao salado, es un paso necesario para sacar la sal que se usa para su preservación.
Watch Master Chef and Author Julio Rodriguez prepare a delicious ensalada de bacalao.
