If the standard light summer salad isn’t satisfying your hunger, try this bacalao recipe with root vegetables – a worthy entreé. Bacalao is dried and salted fish, usually cod or pollock. The fish requires a desalting process, but it’s worth the extra effort. In this recipe, chunks of soft, flaky fish mingle among al dente potatoes, carrots, peas, onion, scallions and hard-boiled eggs. It’s topped with a homemade vinaigrette of white balsamic vinegar, extra virgin olive oil, grated yellow onion, red pepper flakes and garlic powder. Assemble your salad on a large platter for a large crowd, and let the feast commence!
Bacalao & Root Veggies With Vinaigrette
- 1 pkg. pollock bacalao
- 1/2 purple onion thinly sliced
- 4 large potatoes any variety, halved
- 4 carrots halved
- 1/2 cup fancy peas frozen or fresh
- 4 scallions thinly sliced
- 2 hard-boiled eggs quartered
- 1 tsp. brown sugar
Follow package directions to desalt fish, or use quick method in step 2.
For quick desalting method, fill large bowl with water and carefully add bacalao. Soak and rinse with cool water at least twice.
In medium pot over medium heat, combine fish, fresh water and 1 tsp. brown sugar; simmer for 10 minutes. Pour out hot water and rinse fish with cold water. Set aside to let fish soak in cool water.
In medium pot, cover potatoes, carrots and 1 tsp. salt with water; boil until al dente. Drain and set aside to cool.
In small bowl, pour ½ tsp. balsamic vinegar over red onion and set aside.
To make vinaigrette, whisk together ½ tsp. salt, black pepper, grated yellow onion, garlic powder, red pepper flakes, remaining balsamic vinegar and olive oil. Set aside.
To assemble salad, cut potatoes and carrots in thick slices and arrange on large serving platter with peas, eggs, scallions and raw onions. Evenly distribute fish around platter. Drizzle on vinaigrette.
- Bacalao is dried, salted pollock or cod. Soak it well and taste-test to ensure it’s not too salty.
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