Bacalao Salad
A vibrant and flavorful Spanish-inspired bacalao salad featuring potatoes, flaked cod, fresh vegetables, and a simple olive oil and vinegar dressing, perfect for light meals or gatherings.
Ingredients
Instructions
- Boil the codfish and rinse to remove excess salt.
- Slice the onion and peppers into rings.
- Cook the French-cut green beans.
- Slice the hard-boiled eggs into rings.
- Place the boiled potatoes, cut into rings or rounds, on a platter as the base.
- Add flaked codfish and cooked green beans on top of the potatoes.
- Arrange the sliced peppers and onions over the other ingredients.
- Place the egg rings on top of the salad.
- Pour olive oil and vinegar over the entire dish before serving.
Tips & Substitutions
For a richer flavor, consider using smoked codfish instead of traditional bacalao. You can also substitute the green beans with blanched asparagus or snap peas if fresh ingredients are available. If you want a creamier dressing, mix olive oil with a bit of Greek yogurt. Remember to adjust the vinegar to your taste, as some may prefer a tangier kick.
Serving Suggestions
This Bacalao Salad pairs beautifully with Mediterranean recipes like Saffron Rice Supreme or a light soup such as White Bean, Kale And Roasted Vegetable Soup. Serve it as a main dish or as a side for grilled meats. Garnishing with fresh herbs like parsley or dill can elevate the presentation and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the codfish and potatoes in a pan over low heat, adding a splash of olive oil to prevent sticking. Avoid reheating the hard-boiled eggs, as they can become rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Bacalao Salad contains roughly 704 calories, with 11g protein, 104g carbohydrates, and 28g fat. It is an excellent source of vitamin C (170% of the Daily Value), potassium (40% of the Daily Value), and dietary fiber (29% of the Daily Value), and a good source of iron and vitamin A. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cod instead of bacalao?
Yes, you can use fresh cod, but you will need to adjust the cooking time. Fresh cod typically cooks faster, so ensure it is just cooked through and flake it apart before adding to the salad.
Is this salad suitable for meal prep?
Absolutely! Bacalao Salad keeps well in the fridge, making it a great option for meal prep. Just assemble the ingredients without dressing and add the olive oil and vinegar right before serving to keep everything fresh.
Can I make this salad vegan?
Yes, you can make a vegan version by substituting the codfish with marinated tofu or chickpeas for protein. Omit the eggs and replace the olive oil with a tahini dressing for extra flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).