Codfish and Banana Salad (Ensalada de Bacalao y Guineo Verde)

Barbara Rodrigues

• 1/2 lb. dried cod, shredded
• 6 very green Chinese bananas
• 1 tsp. salt
• 1/4 c. achiote oil
• 1 head iceberg lettuce, torn
• 2 lg. tomatoes, cut into 1-inch pieces
• 2 round onions, thinly sliced
• 1 green pepper, thinly sliced
• 1/2 c. salad oil
• 1/2 c. vinegar
• 1/4 c. soy sauce
• 1/4 tsp. pepper

Soak cod in water to cover for 4 hours; drain. Cover again with water and bring to a boil. Cover and simmer for 15 minutes; drain, remove skin and bones, shred and set aside. Cut ends off bananas and soak bananas in hot water for 5 minutes; remove peelings. Put bananas into a small saucepan; sprinkle with salt. Add water to cover. Bring to a boil and boil for 15 minutes. Drain on absorbent paper. Slice bananas diagonally into 1/2-inch pieces. Add achiote oil and let stand 10 minutes. Drain bananas, reserving oil. In a large salad bowl, combine bananas, cod, lettuce, tomatoes, onion and green pepper. Chill. Combine reserved oil with salad oil, vinegar, soy sauce and pepper. Chill. Just before serving, pour dressing over salad and toss lightly. Serves 6.