Codfish salad

Yield: 1 Servings

Measure Ingredient
1 pack (3.25 oz) dried shredded codfish
2 \N Onions, sliced
1 tablespoon Salt
¾ cup Salad oil
2 larges Cloves garlic, minced
6 tablespoons Cider vinegar
1 tablespoon Soy sauce
2 \N Hawaiian red peppers, seeded and minced (up to 3)
1 tablespoon Minced parsley
1 can (15 oz) garbanzo beans, drained
1 \N Head lettuce, torn in pieces
2 \N Tomatoes, cut into wedges
1 \N Japanese cucumber, sliced
1 bunch Watercress tops
1 can (15 oz) pitted black olives, drained

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.

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