This dish is part of La Cocina de Leslie’s Food of the Month Club. The theme is side dishes and the round-up is this Friday, so check it out if you need to decide on what you’re serving for friends and family over the holidays.
Tofu or White Fish Salad (Ensalada de Bacalao)
Firm tofu OR white fish 1 lb. cooked (The fish can be boiled or dried. Traditionally the fish is codfish, it is not breaded, and it is not seasoned unless it is dried and salted.)
Spanish sweet onion 1 large, peeled
Garlic 2 cloves, peeled
Red bell peppers 2, washed, stemmed, and seeded
Cherry or grape tomatoes 13, washed
Corn 1/2 cup
Pimiento stuffed olives 1/2 cup
1. In a blender, blend the vinaigrette with the onion, garlic, and bell peppers. Use that as the salad dressing. If the taste if too strong for you (it is for me), mix it with 1 cup of mayonnaise or vegan mayonnaise.
2. Stir dressing immediately before serving.