Serenata de bacalao - codfish salad

Ingredients

• 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

Preparation

• Whisk ingredients to emulsify and pour over arranged salad. Sprinkle some chopped cilantro on top.

Questions

Photos of members who cooked this recipe