Buljol / Bacalao Salad
Do you ever make a recipe and after tasting it think about all they ways you can make it different to either to improve it or to change it up a bit? Well, that’s how I think every single time I make a recipe, even when it’s a recipe I’ve perfected many times over, I am constantly thinking, what could I have done differently? What ingredient can I add or take out that will improve the flavors & textures? My thinking can be viewed as both a curse & a blessing, I am my own worse critic. I taught a class at the our local Food Coop on Tuesday of this week and Buljol was on the menu, the recipe was extremely well received, but l wouldn’t be doing my job as my own best/worse critic if I didn’t think I could improve on the recipe (mind you I’ve perfected this recipe ages ago, but who’s to say you can’t improve on perfection). So here is my improved on perfection recipe for Buljol / Bacalao Salad.
Recipe Buljol /Bacalao Salad
4 Cups shredded Bacalao (boiled to take out the salt)
1 cup chopped Red Onions
1 cup chopped Scallions
2 cups slivered Bell Peppers (Red, Yellow, Orange)
3 cups diced Tomatoes
1/2 cup Trinidad Pimentos
2 cups chopped Cabbage
1/2 cup Olive Oil
2 tsps. Lime Juice
1 cup chopped Leaf Celery
Hot Pepper to tasteHeat the oil in a skillet. Toss all the ingredients into a dish. Pour hot oil on the ingredients in your dish and mix. Serve as is or chill in refrigerator to serve as a cold salad.
4 Cups shredded Bacalao (boiled to take out the salt)
1 cup chopped Red Onions
1 cup chopped Scallions
2 cups slivered Bell Peppers (Red, Yellow, Orange)
3 cups diced Tomatoes
1/2 cup Trinidad Pimentos
2 cups chopped Cabbage
1/2 cup Olive Oil
2 tsps. Lime Juice
1 cup chopped Leaf Celery
Hot Pepper to tasteHeat the oil in a skillet. Toss all the ingredients into a dish. Pour hot oil on the ingredients in your dish and mix. Serve as is or chill in refrigerator to serve as a cold salad.