At a Glance
- Prep Method: null
- Yield: 8
Recipe By: Jim Botsacos
- 3 pounds dried salted codfish
- Sherry Vinaigrette (recipe below)
- 2 pounds Yukon Gold potatoes, peeled and diced
- 1 pound ñame*, peeled and diced
- 1 pound yautia* or taro root, peeled and diced
- 1 pound apio (celeriac), peeled and diced
- 1 pound yuca, peeled and diced
- 4 unripe green bananas, peeled and diced
- Extra virgin olive oil
- 1 bunch lamb’s lettuce
- 3 tomatoes, cut in half and thinly sliced
- 3/4 cup pimento-stuffed green olives, sliced
- 4 hard-cooked eggs, thinly sliced
- 1 large, firm Hass avocado, thinly sliced
- 3/4 cup extra virgin olive oil
- 1/4 cup sherry vinegar
- 2 tablespoons lime juice
- 1 large red onion, cut in half and thinly sliced
- Salt and pepper
Soak codfish in water 12 hours, changing water once. Drain and place in large casserole; cover with cold water and bring to a boil. Boil 1 minute; remove from heat and cool. Shred codfish, removing any bones. Toss with Sherry Vinaigrette; refrigerate.
In separate saucepans, cook potatoes, ñame, yautia, apio, yucca and bananas in generously salted boiling water until tender. Cool to room temperature in cooking water; hold in water until ready to serve. Drain vegetables; arrange on a platter or plates and drizzle with olive oil. Top with marinated codfish; garnish with lettuce, tomatoes, olives, eggs and avocados. Season with salt and pepper. Serve chilled or room temperature.
To make Sherry Vinaigrette, whisk together oil, vinegar and lime juice. Add onion; season with salt and pepper.
*If ñame and yautia are unavailable, increase amounts of other vegetables.