Ensalada de Bacalao

Posted in Latin Recipes
Ensalada de Bacalao
Dive into the refreshing world of Ensalada de Bacalao, where salted cod is the star of the show. This salad showcases the beautiful blend of textures and flavors, from the tender flakes of cod to the crunch of fresh vegetables, all dressed in a light and zesty olive oil and vinegar dressing. Whether served as a main dish or a complementary side, this salad is a delightful way to enjoy the unique taste of salted cod in a healthy and flavorful way.

Ingredients

For the Salad:

  • 1 lb salted cod
  • 1 large yellow onion
  • 1 large tomato
  • ½ large avocado
  • 3 hard-boiled eggs
  • 12 green olives

For the Dressing:

  • ¼ cup olive oil
  • 1 tbsp white wine vinegar

Instructions

  1. Desalinate the Cod: Soak the salted cod in cool water for 15-30 minutes. Drain and transfer to a pot, cover with fresh water, and bring to a simmer. Repeat the process 3-4 times until the cod reaches the desired saltiness. Drain and flake the cod with a fork.

  2. Sauté the Onion: In a skillet, sauté the onion in 2 tablespoons of olive oil until soft and translucent.

  3. Combine and Dress: In a large bowl, combine the flaked cod, sautéed onions, tomato, avocado, eggs, and olives. Drizzle with olive oil and white wine vinegar, and toss until well combined. Adjust olive oil to taste if the salad is too dry.

  4. Serve: Serve the Ensalada de Bacalao with a side of rice or boiled yucca root, drizzled with olive oil for an extra layer of flavor.

A Salad I Learned from a Friend

Back when I used to teach in Massachusetts, I worked with a lot of people from Puerto Rico, and a friend taught me how to make this. It was delicious, bright, salty, rich from the avocado and eggs, and refreshing in a way that made me want it all the time. The salted cod gives the salad its backbone, while the tomato, onion, olive oil, vinegar, and avocado keep it lively.

The key is getting the bacalao to the salt level you like. Soak and simmer it, tasting as you go, until it is still savory but not overwhelmingly salty. Once that balance is right, the rest of the salad comes together simply.

Tips

  • Desalinate the cod patiently. Depending on the brand and thickness, it may need several rinses or simmering rounds.
  • Let the salad sit briefly before serving so the olive oil, vinegar, cod, and onion can mingle.
  • Serve with rice, boiled yuca, tostones, or avocado on the side.

Variations

  • Add lemon or lime juice for extra brightness.
  • Add a little hot sauce or red pepper flakes if you want heat.
  • Add shrimp, scallops, or flaked smoked salmon for a more seafood-heavy salad.
  • Skip the olives if you want the salad less briny.

Nutrition Facts

  • Serving Size: 1 serving
  • Servings Per Recipe: 6
  • Calories: 310

% Daily Value

  • Total Fat: 19g (24% DV)
  • Saturated Fat: 3g (15% DV)
  • Cholesterol: 125mg (42% DV)
  • Sodium: 900mg (39% DV)
  • Total Carbohydrates: 11g (4% DV)
  • Dietary Fiber: 3g (11% DV)
  • Total Sugars: 3g
  • Protein: 25g
  • Vitamin A: 120mcg (13% DV)
  • Vitamin C: 18mg (20% DV)
  • Calcium: 90mg (7% DV)
  • iron: 2mg (11% DV)

Note: The “% Daily Value” (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is an estimate and will vary based on ingredients and preparation.