- 1-1/2 pounds of bacalao (or two packages), boiled for about ½ and hour in 2 quarts of water, drain, rinse (repeat again). You want to make sure that your bacalao is not too salty. - 1 avocado sliced (as shown) - 4 hard boiled eggs sliced (as shown) - 1 red pepper charred and sliced (you can get a small jar and dismiss the yellow pepper) - 1 yellow pepper charred and sliced - 2 medium tomatoes sliced (as shown) - 1 can of hearts of palms sliced in ½ inch rounds - 6 small red potatoes boiled and cut in half skin on - 12 Spanish olives with pimento - 2 tablespoons of capers - 1 small red onion thinly sliced
Vinaigrette: - ½ cup of good virgin olive oil - Juice of two lemons or ¼ cup of white vinegar - 1 teaspoon of dry oregano - salt and pepper to taste Cilantro
Whisk ingredients to emulsify and pour over arranged salad. Sprinkle some chopped cilantro on top.