Ensalada de Bacalao | Cod Fish Salad with Mojito

Puerto Rican Codfish Salad | Ensalada de Bacalao

Ensalada de Bacalao (Codfish Salad)

Ingredients
2 lbs, dry/salted bacalao, desalted
4 white potatoes, boiled and cubed
1 large red onion, peeled and sliced into rings
3 tomatoes, sliced
½ green bell pepper, thinly sliced
½ red bell pepper, thinly sliced
3 hard boiled eggs, shelled cooled and sliced
4 Fresh garlic cloves, thinly sliced
2 avocados, sliced
1 small jar of red pimientos, sliced
½ cup Spanish olives ½ cup olive oil 1 tbsp of white vinegar
Salt and pepper to taste

Let’s make this happen…

  1. Rinse codfish under warm running water to rinse off excess salt. Then add to a pot of boiling water, let it boil for about ½ hour. Drain the water, add fresh water and boil again for 20 minutes. Drain and let it cool.
  2. Shred or pull apart into bite size pieces using your fingers. Set aside to let drain and cool again.
  3. Clean, peel and dice potatoes into large cubes. Boil the potatoes for only 20 minutes. Let potatoes, sit and cool.
  4. Boil the eggs.
  5. Place the fish in the salad bowl as the first layer. Add the other ingredients except for the olive oil, vinegar & hard boiled eggs. Make other layers with the codfish and all the ingredients until all is used up., salt, and pepper. Combine vinegar & olive and drizzle over the salad. Gently toss until all ingredients are well coated with the dressing. Add sliced boiled eggs, & garnish with red pimientos.

Serves 6

Pairing: Ice Cold Mojito

Mojito Ingredients: Original recipe makes 1 cocktail Change Servings

10 Fresh mint leaves

½ Lime cut into 4 wedges

2 tablespoons white sugar, or to taste

1 cup ice cubes

1 ½ Ounces White Bacardi Rum

1/2 cup Club Soda

Let’s make this happen…

  1. Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice.
  2. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture.
  3. Fill the glass almost to the top with ice.
  4. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired.
  5. Garnish with the remaining lime wedge.

Note: If you’re going to muddle the mint leaves in the glass, add a little sugar to it too. The sugar is an abrasive and will grind up the leaves very well

Mojito Drinks

 

 

Enjoy Chef EdieM

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