Portuguese Egg Salad with Bacalhau

Portuguese Egg Salad with Bacalhau is a delicious and healthy dish that is perfect for any occasion. This dish is a combination of fresh vegetables, boiled eggs, and salted codfish, which is a staple in Portuguese cuisine. The dish is easy to make and can be served as a main course or as a side dish.

Ingredients:

- 1 lb. salted codfish (bacalhau)
- 6 eggs
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 cup black olives, sliced
- 1/4 cup olive oil
- 2 tbsp. red wine vinegar
- Salt and pepper to taste

Serves: 4

Cooking Tips:

- Soak the salted codfish in water overnight to remove excess salt.
- Boil the eggs for 10 minutes and then place them in cold water to cool before peeling.
- Use a sharp knife to chop the vegetables into small pieces.

Instructions:

1. Rinse the salted codfish and place it in a pot of boiling water. Cook for 10-15 minutes or until the fish is tender. Drain and let it cool before flaking it into small pieces.
2. In a large bowl, mix together the chopped red onion, red and green bell peppers, and black olives.
3. Add the flaked codfish to the bowl and mix well.
4. Peel and chop the boiled eggs and add them to the bowl.
5. In a separate bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
6. Pour the dressing over the salad and mix well.
7. Chill the salad in the refrigerator for at least 30 minutes before serving.
Appearance and Taste:
This Portuguese Egg Salad with Bacalhau is a colorful and flavorful dish that is sure to impress. The combination of fresh vegetables, boiled eggs, and salted codfish creates a unique and delicious flavor that is both savory and satisfying. The dish has a refreshing taste and a light texture that makes it perfect for a summer meal.
Type of Dish: Salad, Seafood
Main Ingredients: Salted codfish, Eggs, Vegetables