Ensalada De Bacalaocod Salad Food

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ENSALADA DE BACALAO (SALTED COD SALAD)



Ensalada de Bacalao (Salted Cod Salad) image

One of my favorite easy make ahead meals. Served chilled or room temperature it's the perfect recipe for the summer.

Provided by The Noshery

Categories     Seafood

Time 3h35m

Number Of Ingredients 8

1 lb of salted cod
1 large yellow onion, thinly sliced
1 large tomato, diced
1/2 large avocado or a whole small avocado, diced
3 hard-boiled eggs, quartered
12 green olives (optional)
1/4 cup olive oil
1 tablespoon white wine vinegar

Steps:

  • Soak salted cod in cool water for 15 - 30 minutes. Drain and transfer cod to a pot. Cover with water and bring to a simmer on the stovetop. Change the water and bring it to a simmer 3 - 4 more times or until cod reaches desired saltiness. Drain, using a fork break up the cod and set aside.
  • Saute onion in a skillet with 2 tablespoons of olive oil until soft and translucent.
  • In a large bowl combine cod with onions and remaining ingredients. Toss until well combined. If the salad is too dry to your liking add more olive oil.
  • Serve with rice or boiled yucca root drizzled with olive oil.

Nutrition Facts : Calories 441 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 208 milligrams cholesterol, Fat 22 grams fat, Fiber 4 grams fiber, Protein 52 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 5433 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

ENSALADA DE BACALAO (CODFISH SALAD) RECIPE - (3.4/5)



Ensalada de Bacalao (Codfish Salad) Recipe - (3.4/5) image

Provided by carvalhohm

Number Of Ingredients 11

Green bananas, peeled and cooked
Avocados, peeled and sliced
3 hard-boiled eggs, cut in half
Roasted red peppers, diced for garnish
1 c. olive oil
1 medium onion, sliced
1 clove garlic, minced
1 bay leaf
3 sprigs Chinese parsley (Cilantro)
1 tsp. white vinegar
1 pound boneless bacalao (Salted Codfish), cooked and shredded (remove bones if any-check carefully)

Steps:

  • Arrange cooked bananas, avocados, eggs in a large platter. In a saucepan, warm olive oil. Add onion, garlic, bay leaf, and 1 sprig parsley. Cook on low for about 3-5 minutes. Add vinegar. Remove from heat. Mix in bacalao. Place bacalao mix in center of platter surrounded with bananas, avocado and eggs. Sprinkle with red peppers and 2 sprigs Chinese parsley, chopped. Serve.

ENSALADA DE BACALAO(COD SALAD)



ensalada de bacalao(cod salad) image

This is a puertorican favorite of mine.

Provided by yoanna francia

Categories     Salads

Number Of Ingredients 7

1 lb salted,boned,skinless cod fish
2-3 hass avocados
1/4 small red onion,finely diced
2-3 small roma tomatoes,chopped
3-4 Tbsp olive oil, extra virgin
1/2-1 lb frozen yucca
1/2-1 lb batata(or substitute sweet potatoe)

Steps:

  • 1. Put the cod in a bowl of COLD water for 3hours,and change the water every hour. Then put cod to boil in water for 10min till flakes when touched.
  • 2. Drain cod and mix with onion,tomatoe,avocado,olive oil,and salt if needed.
  • 3. I peel and cook the batata in water/salt till tender, but if substituting it with a sweet potatoe i cook that in a microwave after i was/scrub it.
  • 4. now plate your batata and yucca and top with cod salad. YUMM!

ENSALADA DE PALMITOS (HEARTS OF PALM SALAD)



Ensalada De Palmitos (Hearts of Palm Salad) image

I love when I get a salad at a restaurant that is garnished with Hearts of Palm. I often see the cans in the grocery store and am tempted to grab one, but never do for fear that I wont use it. This is a typical salad, side dish or appetizer from Central America that uses this wonderful ingredient. Since the absorbency of the hearts of palm varies from batch to batch you may need more or less of the olive oil. If making as a salad spoon on top a bed of mixed greens.

Provided by NcMysteryShopper

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

3 garlic cloves
1 (28 ounce) can hearts of palm or 2 (14 ounce) cans hearts of palm, drained
1/3 cup extra virgin olive oil (plus or minus, see description)
1 large vine-ripened tomatoes, seeded and diced
1/2 cup scallion, finely chopped (whites of the scallion)
1 dash salt (optional)
mixed greens (optional)

Steps:

  • Using a food processor, puree the garlic into a paste. Add hearts of palm and process to a course purée. With the machine on, add oil in a thin stream until mixture is a velvety purée.
  • Transfer the purée to a serving bowl and stir in tomatoes and scallions. Adjust salt if needed.
  • Let sit at room temperature and serve within an hour. If topping salad greens chill mixture in refrigerator.

Nutrition Facts : Calories 230.1, Fat 19.3, SaturatedFat 2.8, Sodium 850.5, Carbohydrate 12.6, Fiber 5.7, Sugar 1.5, Protein 5.8

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