Ensalada De Bacalao (Codfish Salad)
- 2 pkg (6 oz size) dried codfish
- 1 medium Maui onion sliced
- 3 tomatoes, cut into wedges
- 1/2 head lettuce, sliced
- 1 tablespoon vinegar
- 1 tablespoon soy sauce
- 1/4 cup salad oil
Ensalada De Bacalao (Codfish Salad)
Demonstrated by: Laura and Julie Robley.
Puerto Rican Recipes - June 1, 1998.
Ingredients:
Directions:
- Rinse codfish, place in a saucepan; cover with water.
- Bring to a boil and simmer for 5 minutes; drain.
- Repeat process again and simmer until codfish is soft; drain.
- Remove skin and bones from codfish; shred.
- In a salad bowl, combine codfish with remaining ingredients.
- Toss well.
Makes 4 to 6 servings.
