Ensalada de Bacalao (Codfish Salad)

By carvalhohm

Ingredients

• 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)

Preparation

Step 1

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.