Gazpacho Salad

     Today I want to share a recipe for a very special salad. It has been on our Puerto Rican table since before I can remember. It is one of those meals you never change, because there is nothing you can do to make it better.

                      
Ingredients:

 1 pound of bacalao, recipe below            
2 large avocados, medium dice
2 large Roma tomato, small dice                
1 small yellow onion, small dice                   
1/2 cup olive oil 
1 tablespoon lemon juice

In a large salad bowl add all the ingredients and gently fold until combined.

 Serve as a sandwich, over a toast as an appetizer or simply by itself. Enjoy.


 About bacalao and how to prepare it:
     Bacalao is a dried salted fish used very widely in Puerto Rican cuisine. When I was little bacalao was made only with cod fish ( that's why the name in english is salted cod fish). Today it is made with a wide variety of fish.When I was little it was cheaper than meat and required no refrigeration. It is no wonder bacalao was the most popular alternative among Puerto Rican families. Today it can cost the same as a fine cut of meat depending on the type of fish (between $2.99 and $12.00 a pound)

To process bacalao:

     Soak the bacalao in cold water for at least 6 hours preferably overnight. Rinse with cool water.  In a medium saucepan add the bacalao and cover with water. Simmer at low heat for 5 minutes. Do not boil the bacalao because it will make it tough.

         Flake the bacalao and it is ready to make into my favorite salad!

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