Codfish salad

1 Servings

Ingredients

QuantityIngredient
1pack(3.25 oz) dried shredded codfish
2Onions, sliced
1tablespoonSalt
¾cupSalad oil
2largesCloves garlic, minced
6tablespoonsCider vinegar
1tablespoonSoy sauce
2Hawaiian red peppers, seeded and minced (up to 3)
1tablespoonMinced parsley
1can(15 oz) garbanzo beans, drained
1Head lettuce, torn in pieces
2Tomatoes, cut into wedges
1Japanese cucumber, sliced
1bunchWatercress tops
1can(15 oz) pitted black olives, drained

Directions

Portuguese Recipes - April 1996, Demonstrated by Eleanora Cadinha of the Portuguese Pioneer Civic Association Soak codfish in hot water; let stand for 10 minutes, drain. Repeat process, draining well the second time. Sprinkle onions with the 1 tablespoon salt; let stand for 10 minutes. Rinse onions and drain well; set aside. In a skillet, heat the oil. Add codfish, garlic, vinegar, soy sauce, red peppers, and parsley; cook for 2 minutes. Add onions and garbanzo beans.

Stirring frequently, cook for 2 more minutes. In a salad bowl, combine remaining ingredients. Add codfish mixture; toss well. Makes 10 servings.

The Electric Kitchen; Hawaiian Electric Company, Inc.

Posted to FOODWINE Digest 14 Jan 97, by Ana Kurland <akur@...> on Wed, 15 Jan 1997.