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Serenata de bacalao - codfish salad

(3.62/5 - 8 votes)

SERENATA DE BACALAO - Codfish SaladRecipe type: Starter
Number of serving: 4 servings
Preparation time: 10 minutes
Cook time: 0 minutes
Ready in: 10 minutes
Difficulty: Very Easy
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- 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

- 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.

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By norma823 (Visit website)

Rate this recipe:


4 / 5


Posted the 13/02/2013, 21:56
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2 / 5

In PR we don't use potatoes we use roots (yucca, ñame, yautia, batata, ect...)

Posted the 27/10/2011, 05:09
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4 / 5


Posted the 27/09/2011, 19:41
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