Ensalada de Bacalo
Ingredients Click Picture to Enlarge
1 lb. bacalao
1 medium onion (minced)
2 medium potatoes
2 aguacates (avocados)
2 chayotes
1 diced tomato
4 hard boiled eggs (sliced)
A sprinkle of "peppa" (pepper)
Salad dressing* (see below for this)

Start by boling the cod fish and change the water at least 2 times.

Change the water, add the eggs, cubed chayotes, cubed potatoes and boil for 10-15 minutes. DO NOT OVER COOK, IT WILL GET LIKE RUBBER!!

Take out the potaoes and chayotes and run cold water over them to stop them from cooking.

Shred the cod and make sure it doesn't have any bones and set aside.

Meanwhile, peel and slice the eggs while you cube the avocados and put them in a big bowl.

Add the potatoes, chayote and the shredded bacalao, to the eggs and avocado.

Salad Dressing = 3/4 cup olive oil and 1/4 cup vinegar. Mix well and pour on tossed salad. Sprinkle the "peppa".

Serve immediately and enjoy!!!
For better results, soak the bacalao over night.