Escabeche Salad
- Total Time
- From 30 minutes to 1 day, largely unattended
- Rating
- Comments
- Read comments
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Ingredients
- 1cup extra-virgin olive oil
- 6tablespoons good vinegar, or to taste
- Salt and ground black pepper
- 2teaspoons Dijon mustard
- ¼cup minced onion, shallot or scallion
- ½teaspoon minced garlic
- 2cups leftover chicken, beef, fish or the like (even tofu)
- 2cups cooked vegetables, rinsed with boiling water if necessary to remove any sauce
- 6cups salad greens, washed, dried and packed in a container
Nutritional analysis per serving (4 servings)
629 calories; 60 grams fat; 9 grams saturated fat; 0 grams trans fat; 41 grams monounsaturated fat; 8 grams polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 14 grams protein; 734 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Whisk or blend olive oil, vinegar, salt, pepper, Dijon, onion and garlic; adjust seasoning as necessary.
- Step 2
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.
Private Notes
Comments
I haven't made this yet, but I would suspect that the kind of vinegar you might use would depend on the protein that you are including. For instance, if you put cooked beef in the salad, you might want red-wine vinegar; for fish, perhaps tarragon vinegar; for smoked chicken (one of my favorites), malt vinegar.
Nice concept and I'm a big fan of Mr. Bittman. Buuuut... 1) Recipe photo shows VERY fresh sliced radishes/carrots/heirloom green tomatoes w/a tad of nice shredded rotisserie bird - not representative of the recipe ingredients - "cooked veggies"; would like images of a more "get down" version w/leftovers as implied. 2) "Will keep for a few days..." in acidic dressing? Not!! That arugula and veggies would go to hell in a few hours. Otherwise...good.
Sherry vinegar is particularly nice, esp with a spanish touch, peppers, smoked paprika etc. Lighter than red veinegar and some interesting depth. Adds sweetness too, a nice balancing factor.
With half of an oh-um roast chicken in the fridge and thinking salad ‘ Bittmanesq ‘ to the rescue, this recipe with an unpronounceable name popped up. As other notes have pointed out there is a gap between the ‘cooked’ leftovers in the recipe and the photo caption showing raw vegetables. As I didn’t have any leftover veggies, I simply parboiled a hand-full and put them in the vinegret still warm. It worked perfectly. Thank you Mr. Bittman.
I'm in doubt.... Isn't the escabeche cooked? It was used as a method to preserve.
Nice concept and I'm a big fan of Mr. Bittman. Buuuut... 1) Recipe photo shows VERY fresh sliced radishes/carrots/heirloom green tomatoes w/a tad of nice shredded rotisserie bird - not representative of the recipe ingredients - "cooked veggies"; would like images of a more "get down" version w/leftovers as implied. 2) "Will keep for a few days..." in acidic dressing? Not!! That arugula and veggies would go to hell in a few hours. Otherwise...good.
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