Escabeche Salad

Name: Escabeche Salad
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

9 ingredients

3 steps

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

Directions

1

Whisk or blend olive oil, vinegar, salt, pepper, Dijon, onion and garlic; adjust seasoning as necessary.
2

Pour the sauce over the protein and vegetables and refrigerate overnight and for up to several days.
3

When youre ready to serve, put a portion of the escabeche over greens.