Bacalao Salad Recipe

Bacalao Salad Recipe

If you’re looking for a delicious and nutritious dish that’s sure to impress, try this bacalao salad! In this blog, I will share with you a bacalao salad recipe that is extremely delicious. This simple yet flavorful combination of salt-cured cod, potatoes, and vegetables is perfect for any occasion. Bacalao salad is a traditional Spanish dish that has been enjoyed for centuries. This hearty combination of ingredients makes for a flavorful and satisfying meal that’s sure to please any crowd. In this article, we’ll explore how to make the perfect bacalao salad in just a few easy steps – so let’s get started!

Bacalao is a type of salt cod that is popular in Spanish and Portuguese cuisine. It is often used in dishes such as stews, casseroles, and salads. Bacalao salad is a traditional dish from the Canary Islands that is made with salt cod, potatoes, onions, tomatoes, and olives. The salad is usually served with a vinaigrette or mayonnaise. It is typically served as a main course, but can also be served as a side dish or appetizer. This dish is perfect for a summertime meal and can be made ahead of time so that it’s ready to serve when you’re ready to eat.

How To Make Bacalao Salad

Bacalao is a type of salt cod that originates from the North Atlantic. It’s a popular ingredient in Spanish and Portuguese cuisine and is often used in dishes like bacalao al horno and bacalao a la Vizcaya. The base of the salad is salt cod that has been soaked overnight to remove the excess salt. The cod is then cooked until tender, and flaked into large pieces. These are mixed with diced tomatoes, onions, peppers, olives, and herbs. The dressing is a simple mixture of olive oil, vinegar, garlic, and lemon juice. This bright and flavorful salad can be served as a side dish or main course.

Ingredients To Make Bacalao Salad

  • 1 lb boneless salt cod
  • 1/4 cup extra-virgin olive oil
  • 1 red onion, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices
  • 1 red bell pepper, halved, stem, seeds, and ribs removed, flesh cut crosswise into 1/4-inch-thick strips
  • 3 garlic cloves, minced
  • 1 3/4 cups canned chopped tomatoes
  • 1/4 cup red wine vinegar, plus more for drizzling
  • 3/4 tsp freshly ground pepper
  • Coarse salt
  • Mixed lettuce, for serving

Step By Step Instructions To Make Bacalao Salad

Step1

Place the cod in a medium bowl. Add ice water and cover. Refrigerate for at least 8 hours or for up to 2 days. Drain the water from the bowl. Spritz the cod with fresh water. Store in the refrigerator for at least 8 hours or 2 days. Drain the water. Pat the cod dry after rinsing and drying it.

Step2

In a large skillet, heat the oil over high heat. Add the bell pepper, onion, and garlic to the cod. When the onion and pepper are soft and the cod is breaking up, stir constantly for about 6 minutes after starting to cook.

Step3

To the mixture, add tomatoes. Slowly reduce the heat. Simmer for 10 minutes. Let cool completely after removing from heat. Stir well after adding the vinegar and pepper. In the refrigerator, place the cod mixture for three hours (or overnight). Sprinkle salt or drizzle vinegar on top if desired.

Step4

Organize lettuce on a large platter. Mix the cod and spread it on top.

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Conclusions

Bacalao salad is a traditional and delicious dish that should be enjoyed by all – no matter your dietary preference. This flavorful recipe has something to offer everyone, from the fish-lovers to the veggie-lovers and even those who are just trying out something new. With its unique combination of flavors and ingredients, bacalao salad makes for an excellent appetizer or side dish at any gathering. If you’re looking to impress your friends with a unique yet classic dish, try making bacalao salad today!

Bacalao Salad Recipe

Bacalao Salad Recipe

In this blog, I will share with you a bacalao salad recipe that is extremely delicious.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Salad
Cuisine American
Servings 8

Ingredients
  

  • 1 lb boneless salt cod
  • 1/4 cup extra-virgin olive oil
  • 1 red onion, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices
  • 1 red bell pepper, halved, stem, seeds, and ribs removed, flesh cut crosswise into 1/4-inch-thick strips
  • 3 garlic cloves, minced
  • 1 3/4 cups canned chopped tomatoes
  • 1/4 cup red wine vinegar, plus more for drizzling
  • 3/4 tsp freshly ground pepper
  • Coarse salt
  • Mixed lettuce, for serving

Instructions
 

  • Place the cod in a medium bowl. Add ice water and cover. Refrigerate for at least 8 hours or for up to 2 days. Drain the water from the bowl. Spritz the cod with fresh water. Store in the refrigerator for at least 8 hours or 2 days. Drain the water. Pat the cod dry after rinsing and drying it.
  • In a large skillet, heat the oil over high heat. Add the bell pepper, onion, and garlic to the cod. When the onion and pepper are soft and the cod is breaking up, stir constantly for about 6 minutes after starting to cook.
  • To the mixture, add tomatoes. Slowly reduce the heat. Simmer for 10 minutes. Let cool completely after removing from heat. Stir well after adding the vinegar and pepper. In the refrigerator, place the cod mixture for three hours (or overnight). Sprinkle salt or drizzle vinegar on top if desired.
  • Organize lettuce on a large platter. Mix the cod and spread it on top.
Keyword Bacalao Salad Recipe