ESCABECHE SALAD RECIPE RECIPES

Name: Escabeche Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup extra-virgin olive oil; 6 tablespoons good vinegar, or to taste; Salt and ground black pepper; 2 teaspoons Dijon mustard; 1/4 cup minced onion, shallot or scallion; 1/2 teaspoon minced garlic; 2 cups leftover chicken, beef, fish or the like (even tofu); 2 cups cooked vegetables, rinsed with boiling water if necessary to remove any sauce; 6 cups salad greens, washed, dried and packed in a container

ESCABECHE SALAD RECIPE - NYT COOKING

Escabeche Salad Recipe - NYT Cooking image

The “escabeche” here refers to the acidic vinaigrette for this very easy, refreshing salad. This meal is built to take care of leftover meat and vegetables. Simply toss everything together and dress it. It will keep for a few days.

Provided by Mark Bittman

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 cup extra-virgin olive oil
6 tablespoons good vinegar, or to taste
Salt and ground black pepper
2 teaspoons Dijon mustard
1/4 cup minced onion, shallot or scallion
1/2 teaspoon minced garlic
2 cups leftover chicken, beef, fish or the like (even tofu)
2 cups cooked vegetables, rinsed with boiling water if necessary to remove any sauce
6 cups salad greens, washed, dried and packed in a container

Steps:

Whisk or blend olive oil, vinegar, salt, pepper, Dijon, onion and garlic; adjust seasoning as necessary.
Pour the sauce over the protein and vegetables and refrigerate overnight and for up to several days. When you’re ready to serve, put a portion of the escabeche over greens.

Nutrition Facts : @context http//schema.org, Calories 619, UnsaturatedFatContent 49 grams, CarbohydrateContent 12 grams, FatContent 60 grams, FiberContent 4 grams, ProteinContent 13 grams, SaturatedFatContent 9 grams, SodiumContent 734 milligrams, SugarContent 2 grams, TransFatContent 0 grams

ESCABECHE (PICKLED VEGETABLES) RECIPE - FOOD.COM

Escabeche (Pickled Vegetables) Recipe - Food.com image

Submitted for Zaar World Tour 2005. This salad is offered in place of the ubiquitous chips and salsa at Casa del Sol in the Mexcan border town of Juarez. It looks like a Mexican version of gardiniera to me! I reduced the olive oil by 1/2 cup. Can be stored in sealed container in refrigerator for one week. Chill time is included in cook time. From a special issue of Saveur, The Best of Tex-Mex Cooking. Have not made yet. I judgmentally put this in the kosher category too.

Total Time 8 hours 25 minutes

Prep Time 25 minutes

Cook Time 8 hours

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup extra virgin olive oil
12 garlic cloves, peeled
1 medium yellow onion, peeled and cut into wedges
4 carrots, peeled and sliced diagonally
1 teaspoon black peppercorns
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried marjoram
8 bay leaves
salt
1 head cauliflower, cored and cut into florets
4 jalapenos, stemmed, seeded and chopped
1 1/2 cups white vinegar
3 medium zucchini, trimmed and sliced diagonally
1 lb jicama, peeled, trimmed and cut into 3/4-inch dice

Steps:

Heat oil in large pan over medium-high heat until hot but not smoking. Add garlic and onions and saute for 3 minutes, stirring constantly.
Reduce heat to medium and add carrots, peppercorns, thyme, oregano, marjoram and bay leaves. Cover and cook for 2 minutes. Season to taste with salt.
Add cauliflower, jalapenos, vinegar and 1 cup water. Stir well, cover, and cook over medium heat for 5 minutes.
Add zucchini and jicama. Cover and cook for 5 minutes more. Vegetables should remain crunchy. Do not overcook.
Transfer to a bowl and discard bay leaves. Cover and refrigerate overnight. Serve at room temperature.

Nutrition Facts : Calories 148.7, FatContent 7.2, SaturatedFatContent 1, CholesterolContent 0, SodiumContent 56, CarbohydrateContent 18.2, FiberContent 6.9, SugarContent 6.5, ProteinContent 3.6

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