Yuca Salad

1. 1

   Cut off both ends of each yuca.

2. 2

   Peel to remove the thick brown skin, then peel again to reach the clear white skin.

3. 3

   Cut yuca lengthwise in half; remove and discard fibrous cord in center.

4. 4

   Cut yuca into 1-inch cubes.

5. 5

   (You should have about 1-1/2 gal.

6. 6

   cubes [or about 1-1/2 qt.

7. 7

   cubes for trial recipe].)

8. 8

   Place in large saucepan.

9. 9

   Add enough water to completely cover yuca.

10. 10

    Stir in vinegar and 4 tsp.

11. 11

    of the salt (or 1 tsp.

12. 12

    of the salt for trial recipe).

13. 13

    Bring to boil on medium-high heat.

14. 14

    Reduce heat to medium-low; simmer 25 to 30 min.

15. 15

    or until yuca is tender.

16. 16

    Drain.

17. 17

    Cool completely.

18. 18

    Combine mayonnaise, peppers, onions, bacon, garlic, remaining 2 tsp.

19. 19

    salt (or remaining 1/2 tsp.

20. 20

    salt for trial recipe) and the black pepper.

21. 21

    Add yuca; mix lightly.

22. 22

    Serve at room temperature.

23. 23

    Or, cover and refrigerate until ready to serve.

No additional tips available.