Simply Organic Black Pepper Ground -- 4 oz
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
Vinaigrette
- 2 Tbsp. white balsamic vinegar
- 1/2 tsp. white balsamic vinegar (for soaking of purple onions)
- 1-1/2 tsp. salt
- 1/4 tsp. black pepper
- 3 Tbsp. extra virgin olive oil
- 1/4 tsp. garlic powder
- 1 Tbsp. yellow onion (grated)
- 1/4-1/2 tsp. crushed red pepper flakes
- 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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